This is a slender, green pod vegetable, also known as lady finger. It is best when it is picked and cooked when it is young. 

The okra species originated in North Africa and found it's way to the Caribbean during the days of slavery. It is not only a traditional food plant in Africa, but has become part of the diet of many other countries in the world today.

Okra can be prepared many different ways. It is often used in soups, stir fried, cooked with meat and seafood, fried and sautéed. In guyanese cooking, it is often chopped up into one-inch pieces and stir fried, typically with onions, spices and sometimes shrimp. When cut into pieces, it will release a sticky/ slippery

substance. This can be lessened by either cooking the okra whole or adding some acidic substance when cooking it (such as tomato, lemon, etc).

Shrimp & okra (recipe on the site)

When buying fresh okra, you should get young pods without any signs of bruising. The pods should be tender but not soft. You shouldn't buy pods if they are any longer than 4 inches, as this is a sign that they have been left too long before picking. You can also purchase okra that has been frozen.