Okra
Okra (Abelmoschus esculentus) is a tropical flowering plant cultivated for its edible green seed pods, which are used as a vegetable.
Abelmoschus esculentus: The flowering plant species commonly called okra, cultivated for its edible immature fruits. This is okra’s scientific species name.
Gumbo: A stew associated with Louisiana cuisine, often thickened with okra or filé powder. Okra is one of gumbo’s traditional thickeners and defining ingredients.
West Africa: A region of Africa whose countries include Ghana, Senegal, Nigeria, and Sierra Leone. Okra has deep historical and culinary associations with this region.
Hibiscus: A genus of flowering plants in the mallow family, including ornamental and edible species. Hibiscus is a close family relative, but okra is cultivated chiefly for its pods.
Malvaceae: A family of flowering plants that includes hibiscus, cotton, cacao, and okra. Okra belongs to this family, whose members often have distinctive flowers and mucilage.
Bhindi masala: A South Asian dish of okra cooked with spices, often with onion and tomato. This preparation highlights okra as a vegetable served whole or in pieces.
African diaspora: The communities and cultures formed by the dispersal of African peoples around the world. Okra spread through diasporic foodways, including those of the Americas.
Roselle: A hibiscus species cultivated for its fleshy red calyces, leaves, and seeds. Roselle is another edible mallow crop, but its most familiar food part is not a pod.
Capsule (botany): A dry fruit that splits open at maturity to release its seeds. Okra’s elongated fruit is botanically a capsule, though harvested while immature.
Vegetable farming: The cultivation of crops grown primarily for human consumption as vegetables. Okra is grown commercially and in home gardens as a warm-season vegetable.