Okra

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  • Photo of sliced okra in a bowl.

PURCHASE

Choose brightly colored and firm pods.

    KEEP

    Okra should be stored in refrigerator and can be kept for up to three days.

      PREPARE

      Rinse okra under cool water prior to using in a recipe.

        RECIPE

        Somali Okra and Vegetable Soup

        2 tablespoons Vegetable oil
        1 Onion (chopped)
        4 Garlic cloves (minced)
        2 teaspoons Cumin ground
        1 teaspoon Coriander seed ground
        3 cups Vegetable stock or Chicken stock
        3 Carrots (chopped)
        2 Red potatoes (chopped)
        1 Zucchini (chopped)
        1 Bell pepper (chopped)
        1 pound Okra (chopped)
        1 Tomato (chopped)
        ½ teaspoon Salt
        Black pepper ground, to taste
        ¼ cup Cilantro (chopped)

        1. In a large pot, heat oil over medium. Add onion and cook until soft, about 5 minutes.
        2. Add garlic, cumin and coriander. Cook for 1 minute.
        3. Add stock, carrots, potatoes, zucchini and bell pepper. Stir and bring to a boil. Reduce heat and simmer 15 to 20 minutes.
        4. Stir in okra and tomato. Simmer until vegetables are tender, 5 to 10 minutes.
        5. Season with salt and black pepper. Garnish with cilantro before serving.


        View more recipes and information at USDA's Seasonal Produce Guide - okra.