Deutsch: Okra / Indian: Vendakka
Okra, known in many English-speaking countries as lady's fingers, bhindi or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.

Okra is a Filipino word for Okra or lady's finger in English. Okra is the long, slender fruits of the okra plant that is eaten in the Philippines, most Asian countries and Arabic countries. It is a very popular vegetable among the Filipinos, as it can be simply boiled in water with a little salt and served with Bagoong Isda (fish paste) and Kalamansi (local citrus) serving as dipping sauce, a good side dish for cooked rice (Kanin) and Pritong Isda (fried fish) Usually, Okra is used in Philippines vegetables stews like Pinakbet and Dinengdeng. It is also a good ingredient for Sinigang.

I have tried cooking Okra from the can in Germany, but I didn't enjoy its taste, I still prefer the fresh ones which I used to cook while in the Philippines. The frozen ones are a good substitute though when fresh ones are not available.

In the food context, okra is a green, pod-shaped vegetable that is commonly used in Southern and Creole cuisine. It is also known as "lady's fingers" due to its elongated shape. Here are some examples of how okra is used in cooking:

1. Gumbo: A Creole stew made with vegetables, meat, and often okra, served over rice.

2. Fried okra: Sliced okra that is breaded and fried, often served as a side dish or appetizer.

3. Pickled okra: Okra that is pickled in vinegar, often served as a garnish or snack.

4. Okra soup: A West African soup made with okra, meat, and spices.

5. Roasted okra: Okra that is roasted in the oven with olive oil and spices, served as a side dish.

Similar ingredients to okra include:

1. Eggplant: A purple, egg-shaped vegetable that is often used in Mediterranean and Middle Eastern cuisine.

2. Zucchini: A green, squash-shaped vegetable that is often used in Italian and Mediterranean cuisine.

3. Green beans: Long, green beans that are often used in Asian and American cuisine.

4. Tomatoes: A juicy, red fruit that is often used in salads and sauces.

5. Peppers: A variety of colorful peppers are often used in dishes for flavor and color.