West African okra is large to medium in size, averaging 1-5 centimeters in diameter and 5-15 centimeters in length, and is elongated and pointed in shape with slight tapering to the non-stem end. The smooth, firm skin is green, transitioning into a darker green hue towards the tip, and is covered in tiny, fuzzy hair-like protrusions. Underneath the skin, the crisp flesh is pale green to white and encases many flat, round, cream-colored seeds in a central cavity. West African okra is crunchy with a mild, fresh herbaceous flavor similar to the taste of asparagus and artichoke.
With okra, harvesting young tender fruits and knowing how to cook them are two key ingredients. Okra is historically not eaten alone but rather paired in many recipes with bold, complex flavors and varying textures. Okra is most often used as a soup or stew ingredient, though its textures and flavors are enhanced when fried and grilled. Okra pairs well with basil, beet greens, butter, cream, garlic, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, and tomatoes.
Fresh okra is very perishable. Keep no more than two to three days in the refrigerator. Store in a paper bag or wrapped in a paper towel and placed inside a perforated plastic bag to keep pods very dry.

Brand, origin, and packaging may vary depending on availability unless a specific brand is stated in the product title.

Okra, large, 0.5 kg Pack