{"product_id":"okra-gemuse-eibisch-abelmoschus-esculentus-ladyfingers-der-internationale-star-fur-die-kreative-sommerkuche-kopie","title":"Okra (Abelmoschus esculentus) – \"Ladyfingers\" – The international star of creative summer cuisine","description":"\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_8c8f1b8ae2f70f11\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\n\u003cp data-path-to-node=\"1\"\u003eOkra, also known as lady's finger, is an absolute exotic favorite among summer vegetables and lives up to the promise of its elegant appearance. With its bright green, angular pods and picturesque flowers, it is an asset to any warm vegetable patch and greenhouse.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"1\"\u003e\u003cstrong\u003eScope of delivery:\u003c\/strong\u003e Each plant in a 7cm pot.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eOrigin \u0026amp; Other Names:\u003c\/b\u003e Okra is a vegetable with a real history! It originally comes from the highlands of Ethiopia and the Nile Valley in Northeast Africa. From there, it began its triumphal march around the world. It is known internationally by many melodic names: in English-speaking countries, it is affectionately called \"ladyfingers\" because of its elegant shape; in India, it is a star known as \"bhindi\"; in Arabic and Turkish regions, it is appreciated as \"bamya\"; and in the American South as well as parts of Africa, it is known as \"gumbo\" or \"gombo.\"\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eUse in its place of origin:\u003c\/b\u003e In its African and Oriental regions of origin, one very special property of okra is particularly valued: when cooked, it releases natural pectins that give dishes a wonderfully thick, natural consistency. In the Middle East, it is traditionally stewed as a hearty dish in a rich tomato sauce with lamb or beef (\"bamya\"). In West African cuisine, it is the indispensable base for nutritious, thickened soups. An exciting historical fact: in their countries of origin, ripe, roasted okra seeds were once even brewed as a caffeine-free coffee substitute!\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eFlavor:\u003c\/b\u003e The name says it all for gourmets! Okra impresses with a fine, spicy, slightly nutty aroma that subtly reminds one of green beans or young asparagus. The young pods are wonderfully crisp and unfold their full potential when fried or grilled, while they provide a pleasantly thick consistency when stewed in dishes.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eGrowth:\u003c\/b\u003e 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, pale yellow flowers (similar to hibiscus), from which the pointed okra pods quickly grow upwards. Because of its sprawling growth, it requires sufficient space and, in strong winds, good support.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eSpecial features:\u003c\/b\u003e This variety is a true heat miracle! When high summer arrives, okra is at its best. From mid-July until early autumn, it continuously produces new fruits. Important: The pods are considered very fast-growing and should definitely be harvested young (at approx. 8–10 cm long), otherwise they become woody. The more often you pick them, the more new flowers and fruits it will produce!\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eInteresting facts:\u003c\/b\u003e A culinary globetrotter! Thanks to its versatility, okra is extremely popular not only in its place of origin but also in Asian and Southern American 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, sheltered, and fully sunny spot outdoors, or in a large, dark container (which stores heat).\u003c\/p\u003e\n\n\u003chr data-path-to-node=\"8\"\u003e\n\n\u003ch3 data-path-to-node=\"11\"\u003eRecipe: Classic Bamya with fresh \u003ca href=\"https:\/\/pflanzenwelten-heinek.de\/products\/ochsenherz-tomate-cuor-di-bue?variant=55457486143873\" target=\"_blank\" title=\"tomate cuor di bue\" rel=\"noopener\"\u003e\"Cuor di Bue\"\u003c\/a\u003e tomatoes\u003c\/h3\u003e\n\n\u003cp data-path-to-node=\"12\"\u003eThis traditional Middle Eastern dish shows why okra is so revered in its homeland. The combination with the meaty, sun-ripened \u003ca href=\"https:\/\/pflanzenwelten-heinek.de\/products\/ochsenherz-tomate-cuor-di-bue?variant=55457486143873\" target=\"_blank\" title=\"tomate cuor di bue\" rel=\"noopener\"\u003e\u003cb data-path-to-node=\"12\" data-index-in-node=\"157\"\u003eCuor di Bue\u003c\/b\u003e (oxheart tomato)\u003c\/a\u003e is a real secret: because this variety has hardly any seeds and little water, it melts into an irresistibly thick, aromatic sauce when cooked, without the need for tomato paste or canned products.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"13\"\u003e\u003cb data-path-to-node=\"13\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"14\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"14,0,0\"\u003e500 g fresh, young okra pods\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"14,1,0\"\u003e600 g very ripe, fresh \u003ca href=\"https:\/\/pflanzenwelten-heinek.de\/products\/ochsenherz-tomate-cuor-di-bue?variant=55457486143873\" target=\"_blank\" title=\"tomate cuor di bue\" rel=\"noopener\"\u003e\u003cb data-path-to-node=\"14,1,0\" data-index-in-node=\"44\"\u003eCuor di Bue\u003c\/b\u003e \u003c\/a\u003e tomatoes, 1 large onion (finely diced)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"14,2,0\"\u003e3 cloves of garlic (finely chopped)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"14,3,0\"\u003e3 tbsp high-quality olive oil\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"14,4,0\"\u003eJuice of ½ lemon\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"14,5,0\"\u003e1 tsp cumin and 1 tsp coriander powder\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"14,6,0\"\u003eA good pinch of sea salt and black pepper\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"14,7,0\"\u003e\u003ci data-path-to-node=\"14,7,0\" data-index-in-node=\"0\"\u003eOptional:\u003c\/i\u003e 300 g lamb or beef cubes (for the traditional meat version)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003ePreparation:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003col start=\"1\" data-path-to-node=\"16\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\"\u003ePrepare the vegetables:\u003c\/b\u003e Wash the okra pods. Carefully trim the hard stem base all around like a small cone. \u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"126\"\u003eImportant:\u003c\/b\u003e Be careful not to cut into the pod itself so that it does not become too gelatinous when cooking! Score the \u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"238\"\u003eCuor di Bue\u003c\/b\u003e tomatoes in a cross shape, blanch briefly in boiling water, peel, and cut into coarse cubes.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\"\u003eAcidify:\u003c\/b\u003e 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 slime formation).\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\"\u003eSear:\u003c\/b\u003e Heat the olive oil in a large pot. (If using meat, sear it now). Add the onions and garlic and sauté until translucent.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,3,0\"\u003e\u003cb data-path-to-node=\"16,3,0\" data-index-in-node=\"0\"\u003eSeason \u0026amp; Stew:\u003c\/b\u003e Add the cumin and coriander powder to the pot and toast briefly. Then add the prepared tomato cubes. Stir everything well until the tomatoes start to release their juice and break down slightly.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,4,0\"\u003e\u003cb data-path-to-node=\"16,4,0\" data-index-in-node=\"0\"\u003eCombine:\u003c\/b\u003e Gently fold in the okra pods. Season with lemon juice, salt, and pepper.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,5,0\"\u003e\u003cb data-path-to-node=\"16,5,0\" data-index-in-node=\"0\"\u003eFinish:\u003c\/b\u003e Simmer gently over low heat with the lid closed for about 30–40 minutes until the tomatoes have melted into a thick sauce and the okra pods are butter-soft. \u003ci data-path-to-node=\"16,5,0\" data-index-in-node=\"183\"\u003eTip: Stir as little as possible while stewing so that the pods remain whole!\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003cp data-path-to-node=\"17\"\u003e\u003cb data-path-to-node=\"17\" data-index-in-node=\"0\"\u003eServing suggestion:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"18\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-path-to-node=\"18,0,0\" data-index-in-node=\"0\"\u003eAs a main course:\u003c\/b\u003e Bamya is traditionally served steaming hot with fluffy basmati rice or fresh flatbread, which can be used to soak up the delicious sauce.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-path-to-node=\"18,1,0\" data-index-in-node=\"0\"\u003eWith yogurt:\u003c\/b\u003e A dollop of cool plain yogurt and a few fresh cilantro or mint leaves as a topping provide a wonderful contrast to the spicy stew.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":56302149271937,"sku":null,"price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/Image_xjs4dpxjs4dpxjs4.png?v=1775940074","url":"https:\/\/pflanzenwelten-heinek.de\/en\/products\/okra-gemuse-eibisch-abelmoschus-esculentus-ladyfingers-der-internationale-star-fur-die-kreative-sommerkuche-kopie","provider":"Pflanzenwelten Andre Heinek ","version":"1.0","type":"link"}