okra

Etymology

From an unknown West African language, probably Igbo ọ́kụ̀rụ̀ but cf. Akan ŋkrũmã and ŋkrakra (“broth”).

noun

1. The edible immature mucilaginous seed pod (properly, capsule) of the Abelmoschus esculentus.
   ...as a food easy of digestion may well be admitted likewise the young Ocra an agreeable Food as well for the species as individual, dressed variously according to pleasure... 1679, Thomas Trapham, A Discourse of the State of Health in the Island of Jamaica..., pages 59–60
   Select young okra, wash thoroughly, remove the stems, and wipe the okra dry. 1940, Farmers' Bulletin, number 232, page 7
   Wash and dry okra, remove stems, and slice in one-inch rounds. (If using frozen okra, do not wash.) Heat two tablespoons oil in a heavy saucepan other than black iron. Saute okra in oil and vinegar, stirring often until ropiness is gone. 1997, Lisette Verlander et al., The Cookin' Cajun Cooking School Cookbook, page 25
   I hated cooking okra because it was so slimy when you first start. 2006, Francis N. Wiltz, In the Kitchen with Papa Wiltz, page 1
2. The flowering mallow plant Abelmoschus esculentus itself, now commonly grown in the tropics and warmer parts of the temperate zones.
   Ocra, this has a round green stem, which rises straight up to ten or twelve foot high. 1707, Hans Sloane, A Voyage to the Islands Madera, Barbados..., volume I, page 222
   Okra does not do well in tight, waterlogged soils, but will tolerate a soil pH range of from 6.0 to 7.5. 1989, Ib Libner Nonnecke, Vegetable Production, page 610
   We planted some truck crops like watermelons and okra, which was risky. 2011, Leon Neel et al., The Art of Managing Longleaf: A Personal History of the Stoddard-Neel Approach, page 36