Okra

Scientific Name: (Hibiscus Esculentus, Abelmoschus Esculentus)
Family: Malvaceae
Duration: Annual
Origin: Africa
Alternative Names:Okoro, lady’s finger, gumbo.

 

 Okra is widely grown in many tropical areas. In Sierra Leone, where it is sometimes grown as a perennial, it is mainly produced for local domestic use. Many cultivars have been selected for cultivation in both temperate and tropical areas. The cultivars grown in Sierra Leone vary in plant height and in shape and color of the pod. With all the different cultivars and their variations, the particular kind of okra planted is usually a reflection of local preferences for okra as a food. The plant typically grows to 6 feet in height, but some indigenous African varieties may grow up to 12 feet tall, with a base stem of 4 inches in diameter. The leaves are lobed and are generally hairy. Some leaves may reach 11 inches in length. The plant produces dark yellow flowers that are about 2 inches in diameter. The fruit, which is the edible portion of the plant, is elongate, conical and ridged and varies in color from yellow to red to green.

Growing Methods:
 As with other tropical crops, okra seed requires warm soils to germinate; usually temperatures above 75 degrees F are ideal. In Sierra Leone, okra is commonly grown inter-planted in upland rice farms, in back-yard gardens and sometimes in gardens established on the fringes of cities. Most cultivars are adapted to high temperatures and a wide range of soil types. An average temperature of 68-80 degrees F is appropriate for growth, flowering and pod development. Okra is tolerant to wide variation in rainfall.

 The most common method used to plant okra is direct seeding. Seeds are sown about 1/2” deep into well-prepared beds or ridges. The ridges are spaced about 3 feet apart, with 3-4 inches between plants. More vigorous varieties require wider spacing. The growing point is sometimes removed to encourage lateral branching.

Harvesting:

 Young pods begin to appear about 50-70 days after planting. Pods are harvested when they are more than finger sized. Pods harvested at this stage are tender and flavorful. If pods remain on the plant too long, they become fibrous and tough. Therefor, pods are harvested on a daily basis, using a sharp knife. Because of its hairy nature, picking okra can result in an itchy and uncomfortable feeling on the arms. For people who find their skin sensitive to the pod’s prickly spines, wearing gloves and long sleeves takes care of the problem. Alternatively, rubbing mud over the arms shields the skin.

Common uses:
 Young pods are thinly sliced to prepare as “okra soup,” which makes a perfect partner with foo-foo. Tough and fibrous pods are dried and then ground into a powder which is used for thicking stews. Fresh young pods can be dried. Dried pods are simply rehydrate for use in soups and stir fries.