Okra (Abelmoschus esculentus) - "Ladyfingers" - The International Star for Creative Summer Cuisine

Okra, also known as lady's finger, is an absolute exotic favorite among summer vegetables and lives up to its elegant appearance. With its bright green, angular pods and picturesque flowers, it is an asset to any warm vegetable patch and greenhouse.

Scope of delivery: One plant in a 7cm pot.

Origin & Other Names: Okra is a vegetable with a real history! It originated in the highlands of Ethiopia and the Nile Valley in Northeast Africa. From there, it began its triumphant march around the world. It is known internationally by many melodious names: In English-speaking countries, it is affectionately called "Ladyfingers" because of its elegant shape, in India it is a star as "Bhindi," in the Arabic and Turkish regions it is appreciated as "Bamya," and in the American South and parts of Africa, it is known as "Gumbo" or "Gombo."

Use at the Origin: In its African and Oriental regions of origin, a very special property of okra is particularly valued: when cooked, it releases natural pectins that give dishes a wonderfully creamy, natural binding. In the Middle East, it is traditionally braised as a hearty stew in a strong tomato sauce with lamb or beef ("Bamya"). In West African cuisine, it is the indispensable base for nutritious, thickly bound soups. An interesting historical fact: the ripe, roasted seeds of okra were even brewed as a caffeine-free coffee substitute in their countries of origin!

Taste: The name says it all for gourmets! Okra impresses with a finely spicy, slightly nutty aroma that subtly reminds one of green beans or young asparagus. The young pods are wonderfully crunchy and develop their full potential when fried or grilled, while they provide a pleasant creamy consistency when stewed in stews.

Growth: This heat-loving and vigorous plant from the mallow family can reach an impressive height of 1.5 to 2 meters. It forms beautiful, large, delicate yellow flowers (similar to hibiscus), from which the pointed okra pods quickly grow upwards. Due to its expansive growth, it needs sufficient space and good support in strong winds.

Special features: This variety is a true heat miracle! When midsummer arrives, okra really comes into its own. It continuously produces new fruits from mid-July until early autumn. Important: The pods are considered very vigorous and should definitely be harvested young (at about 8–10 cm in length), otherwise they become woody. The more often you pick, the more new flowers and fruits it forms!

Good to know: A culinary globetrotter! Due to its versatility, okra is extremely popular not only in its place of origin but also in Asian and American Southern cuisine. It is excellent for spicy Indian curries, Creole stews, or as a crispy snack straight from the pan. It thrives best in a greenhouse or in a very warm, wind-protected and sunny spot outdoors or in a large, dark pot (which stores heat).

Recipe: Classic Bamya with fresh “Cuor di Bue” tomatoes

This traditional Middle Eastern dish shows why okra is so revered in its homeland. The combination with the fleshy, sun-ripened Cuor di Bue (Oxheart tomato) is a real secret: Since this variety has hardly any seeds and little water, it melts during cooking into an irresistibly thick, aromatic sauce, without the need for tomato paste or canned goods.

Ingredients:

• 500 g fresh, young okra pods

• 600 g very ripe, fresh Cuor di Bue tomatoes * 1 large onion (finely diced)

• 3 cloves of garlic (finely chopped)

• 3 tbsp high-quality olive oil

• Juice of ½ lemon

• 1 tsp cumin and 1 tsp coriander powder

• A good pinch of sea salt and black pepper

• Optional: 300 g lamb or beef cubes (for the traditional meat version)

Preparation:

1. Prepare vegetables: Wash the okra pods. Carefully cut off the hard stem end like a small cone all around. Important: Make sure not to cut into the pod, so that it does not gel too much when cooking! Score the Cuor di Bue tomatoes crosswise, briefly blanch them with boiling water, peel and cut them into coarse cubes.

2. Acidify: Let the prepared okra soak in a bowl of water with a splash of vinegar or lemon juice for about 15 minutes. Then rinse and drain (an old trick to regulate mucilage formation).

3. Sauté: Heat the olive oil in a large pot. (If using meat, sear it fiercely now). Add the onions and garlic and sauté until translucent.

4. Flavor & Stew: Add cumin and coriander powder to the pot and roast briefly. Then add the prepared tomato cubes. Stir everything well until the tomatoes start to release juice and break down slightly.

5. Combine: Gently fold in the okra pods. Season with lemon juice, salt, and pepper.

6. Finish: Simmer gently over low heat with the lid closed for about 30–40 minutes, until the tomatoes have melted into a creamy sauce and the okra pods are butter-soft. Tip: Stir as little as possible during simmering so that the pods remain whole!

Serving suggestion:

• As a main course: Traditionally, Bamya is served steaming hot with fluffy basmati rice or fresh flatbread, which can be used to soak up the delicious sauce.

• With yogurt: A dollop of cool natural yogurt and a few fresh coriander or mint leaves as a topping create a wonderful contrast to the spicy stew.