Okra
Scientifically known as Abelmoschus esculentus, okra is a flowering plant in the mallow family, native to East Africa. It is widely cultivated for its edible green seed pods, which are commonly used in various cuisines around the world.
Known by different names, including “lady’s fingers,” okra is a staple in Southern U.S., Caribbean, Indian, and Philippine cooking, often featured in dishes like gumbo and stews.
Okra is a significant crop in the Philippines, particularly in regions like Tarlac, Ilocos Norte, and Bicol. The country exports okra to Japan and South Korea.
Culinary Uses
Okra is appreciated for its unique texture and flavor. The pods contain mucilage, a substance that acts as a natural thickener, making it ideal for soups and stews. However, this same mucilage can lead to a slimy texture when cooked, which is a common point of contention among those who enjoy or dislike okra.
In the Philippines, it is not uncommon to simply boil okra with some salt for a short time, and then once cooked, dip the okra into soy sauce with or without calamansi, to eat plainly with rice, not even necessarily with ulam (the viand or main protein dish of meat / fish). Eating okra like this is a great way for poor people to consume nourishing greens.
Filipino cuisine does however have a variety of richer dishes that incorporate okra. Here are a few popular Filipino dishes that prominently feature okra:
Pinakbet
A traditional Filipino vegetable stew that highlights a variety of local produce, pinakbet is a dish especially popular in the Ilocos region and is known for its rich flavors, often enhanced with bagoong (shrimp paste) and pork.
Sinigang na Baboy (Pork Sinigang)
A sour soup, sinigang often includes a mix of vegetables, including okra. The tangy broth, typically made with tamarind, complements the texture of the okra.
Adobong Okra with Pork
This dish is a variation of the traditional adobo, where okra is added towards the end of cooking. The okra absorbs the rich flavors of soy sauce and vinegar, enhancing the overall taste of the dish.
Ginisang Okra (Sautéed Okra)
This dish involves sautéing okra with garlic, onions, and sometimes pork or fish. It’s a simple yet nutritious side dish that pairs well with rice.
Okra’s Nutritional Benefits
Okra is not only versatile in cooking but also nutritious. It is low in calories while being a good source of vitamins C and K, fiber, and antioxidants. The mucilage in okra is rich in soluble fiber, which can aid in digestion and help regulate blood sugar levels.
