History of Okra

Louisiana's Cajuns have found that the slender green and fuzzy texture of the pod's juices is excellent for thickening stews and soups such as gumbo, while some countries find that the seeds can be used for oil and as a substitute for coffee. Even the leaves of the okra are edible. The leaves can be cooked and used to thicken soups or they can be tossed fresh in a salad and eaten.

Fresh okra can be found in the southern states almost all year round because of the climate, but is generally only available from the months of May though October in other areas.

Even though most people recognize okra from its distinguishing green color, there are over seven types of okra in different shades of green with the most common being Clemson okra.

The name okra is said to have come from the African word nkruma, however some say this is only speculation. Interestingly enough, Okra got its start in Ethiopia (Egyptians) during the 12th century and slowly made its way to North Africa and then on to the Mediterranean, the Caribbean and India. Some however, think that Okra can directly from Africa because of its connection with the slave trade.

In the late 1700's okra arrived in the U.S by way of ship when African Slaves were brought over. Soon, the African people began to share their knowledge of how to use okra as a way to thicken soups and stews to the Native Americans and Louisianans.

In 1748 okra had become popular enough that it was being grown as far as Virginia according to President Thomas Jefferson. By the early 1900's okra was well known even in the northern states.
Today, Okra is still known for its use as a thickening agent in many Cajun recipes. And while Okra's cooking uses are almost endless, one thing remains the same. Without okra, a gumbo just isn't a gumbo.