Okra, Abelmoschus esculentus (L.) Moench., is a vegetable introduced to America along with the slave trade during the colonial period. The region of origin is uncertain and could be from Africa to south-central Asia although there is now linguistic evidence of it being known in the eastern regions prior to Jesus Christ. Okra is also known as gumbo since it came from west Africa.
Due to the widespread use of okra the quintessential Cajun dish became known as gumbo although not all types of gumbo contain okra. If anybody want my gumbo recipe just ask. Okra is used as a thickener in gumbo as is roux and filé, which is the powered leaves of Sassafras albidum (Nutt.) Nees, although now considered a carcinogen. The mucilaginous coating of okra seeds is the thickening agent that result in the slimy texture of boiled okra some people dislike. Other methods of preparation include fried and pickled okra.
Okra was originally in the genus Hibiscus L., and the flowers are similar to those of cotton Gossypium
L. Okra is very tolerant of the hot weather of the south where it continues to produce a crop until frost as long as it is gathered regularly. The smallest tender pods are preferred, but these bring a premium due to the proportionally higher labor required for the timely gathering. One method of increasing the late season crop is to top (some of) the plants so they branch and are lower for easier gathering. A sharp knife if required to cleanly cut each pod from the leaf axis to minimize damage to the stem or leaf.
