what is Ocra.?

Answer 1

Ocra or Okra is also known as lady's finger.

Here's an excerpt from wikipedia:

Okra is grown throughout the tropical and warm temperate regions of the world for its fibrous pods full of round, white seeds, which, when picked young, are eaten as a vegetable. It was brought to the United States via the African slave trade route, and can be grown in the southern states as an annual crop. It is also one of the most popular vegetables in late 20th century Japanese cuisine. In Egypt, Israel, Jordan, Iraq, Greece, Turkey and other parts of the eastern Mediterranean, okra, known in Arabic, Turkish and Greek as bamia, is widely used in a thick stew made with vegetables and meat. It is also common in Indian cooking where it is either sauteed or added to gravy based preparations.Okra is also very popular in south India as a daily dish for dinner.

Okra seeds are normally soaked overnight before planting and then planted 1-2 cm deep when the ground is warm; they will tolerate poor soils with heavy clay and intermittent moisture. Germination ranges from six days (soaked seeds) to three weeks (watered seeds followed by a cool spell). Seedlings require good watering. Okra is among the most heat- and drought-tolerant vegetables in the world; once established, it can survive severe drought conditions. Tough frosts can kill the pods, so the plants should be protected in colder climates.

Okra is normally eaten young as it gets very woody when mature. Okra is often steamed until tender, either whole or sliced about 1 cm thick or simply stir-fried. Okra is a key thickening agent in Charleston gumbo; when cooked, it has the same mucilaginous properties as nopales (the pads of the prickly pear cactus). Breaded, deep fried okra is quite popular in the Southern United States, especially in restaurants. Okra can also be pickled.

Okra leaves are tender and mild to eat. They make a nice addition to salad, and when cooked, give a slight okra flavor.

A pickled Okra pod may be used to replace the olive in a Martini to create an Okratini.

Answer 2

Ocra is an offshore foreign marketer. OCRA Worldwide offers cost-effective China Business Services and China market entry solutions and expertise to companies and entrepreneurs wishing to take advantage of the attractive quality-to-cost ratio of Chinese manufacturing operations or seeking to access China's growing market for imported goods and services.

The wonderful food you are thinking about is Okra, a pod like vegetable grown in Oklahoma and Texas.

Okra is a plant that produces an edible pod that is eaten as a vegetable. It originated in Africa, perhaps Ethiopia, and was brought to the Americas with the slave trade. The pods are green, have a ridged skin, and generally a narrow, tapering shape, although some can be almost round. (Pods longer than about 4 inches are likely to be tough and fibrous). In cooking, okra exudes a gummy fluid that is often thickens whatever dish it’s in.

Okra is most popular in the south in the United States, and is available year-round there. Fresh, it is available in the rest of the country generally from May to October. It is also available canned and frozen. Okra is best known as being an ingredient in southern gumbos, where both its flavor and thickening qualities are appreciated. It can be prepared in many ways, though – sautéed, stewed, braised, and baked

Answer 3

You mean Okra, not Ocra.

OKRA

Scientific classification
Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Malvales

Family: Malvaceae

Genus: Abelmoschus

Species: A. esculentus


Binomial name
Abelmoschus esculentus
(L.) Moench

Okra, or lady's finger is a flowering plant in the mallow family Malvaceae, originating somewhere near present-day Ethiopia. It was formerly considered a species of Hibiscus, but is now classified in the genus Abelmoschus. The word okra is of African origin and means "lady's fingers" in Igbo, a language spoken in what is now known as Nigeria.

It is an annual or perennial herbaceous plant, growing to 2 m tall, straight up with very little heliotropism. The leaves are 10-20 cm long and broad, palmately lobed with 5-7 lobes. The flowers are 4-8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule, 5-20 cm long, containing numerous seeds.


CLUTIVATION AND USES

Okra is grown throughout the tropical and warm temperate regions of the world for its fibrous pods full of round, white seeds, which, when picked young, are eaten as a vegetable. It was brought to the United States via the African slave trade route, and can be grown in the southern states as an annual crop. It is also one of the most popular vegetables in late 20th century Japanese cuisine. In Egypt, Israel, Jordan, Iraq, Greece, Turkey and other parts of the eastern Mediterranean, okra, known in Arabic, Turkish and Greek as bamia, is widely used in a thick stew made with vegetables and meat. It is also common in Indian cooking where it is either sauteed or added to gravy based preparations.Okra is also very popular in south India as a daily dish for dinner.

Okra seeds are normally soaked overnight before planting and then planted 1-2 cm deep when the ground is warm; they will tolerate poor soils with heavy clay and intermittent moisture. Germination ranges from six days (soaked seeds) to three weeks (watered seeds followed by a cool spell). Seedlings require good watering. Okra is among the most heat- and drought-tolerant vegetables in the world; once established, it can survive severe drought conditions. Tough frosts can kill the pods, so the plants should be protected in colder climates.

Okra is normally eaten young as it gets very woody when mature. Okra is often steamed until tender, either whole or sliced about 1 cm thick or simply stir-fried. Okra is a key thickening agent in Charleston gumbo; when cooked, it has the same mucilaginous properties as nopales (the pads of the prickly pear cactus). Breaded, deep fried okra is quite popular in the Southern United States, especially in restaurants. Okra can also be pickled.

Okra leaves are tender and mild to eat. They make a nice addition to salad, and when cooked, give a slight okra flavor.

A pickled Okra pod may be used to replace the olive in a Martini to create an Okratini.


NUTRIENTS

Per 100 grams of Okra (raw or hilaw):

Proximates:
Calories (33 cal.)
Protein (2.0 g)
Carbohydrate (7.6 g)
Total Fat (0.1 g)
Fiber (3.2 g)


Vitamins and Minerals:
Vitamin C (21 mg)
Folate (87.8 mcg)
Vitamin A (660 IU)
Magnesium (57 mg) delicious Indian fry

Answer 4

hi! Are u asking about Okra?
They r long, green finger like pods...also called 'Lady's fingers'...commonly used in South East Asian and African cooking. The pods are filled with edible seeds and have a sticky, muscous-ly texture to them. They r great in curries (it thickens them) and stir-fries but I am not a particularly big fan of them due to the sticky consistentency...it's sort of an aquired test..

You should be able to get some from Asian grocers.

Bon appetit!

"Introduced from Africa by slaves; resembles a large green chile with longitudinal ribs outside and many round, slimy, but edible seeds inside; okra should be small, not over two or three inches long. Pods should be firm, undamaged, and not at all mushy. Use small unblemished okra for soups and stews and to thicken gumbos."

Answer 5

Botanically a fruit, in cuisine a vegetable that comes from a kind of hibiscus plant. It looks like a capsule and can range from an inch to 4 inches usually the smaller ones are soft and tasty, the larger ones can sometimes be fibrous.

Answer 6

Could you be referring to okra? It is an African in origin. Served as a vegetable. fresh okra is green and tubular in shape and is "ribbed." It is an edible seed pod. It is usually sliced and cooked slowly with some oil in a heavy saucepan to cook out its slimy consistency. It is often flavored with tomato and minced onion. Seasoned with salt & pepper. It is used to make a type of gumbo in SW Louisiana as well.

Answer 7

Okra is one of those fruit/vegetables (like a tomato). It's long, skinny and green like celery but round and with seeds like a cucumber. It's usually fried.

Answer 8

Ocra is a vegetable. It is most commonly eaten in southern states. It is usually breaded and then fried, but not always. Ocra is kinda like a skinny squash and has edible seeds inside it. Green in color, though.

Answer 9

Okara is a good veggie that grows best in hot areas. We put cut it up into bite sizes and put cornmeal and and egg and milk batter on them and fry them. Sometimes just cornmeal,salt and peper and fry them. Or you can steam or boil them whole and plain. It is also good in gumbo with tomatoes,shrimp or chicken, sausages,and/or crawfish, with onion,celery,and lots of cajun seasoning. I also make okra and tomatoes with onion and salt and pepper. It is good with cornbread-southern style!Mmmmgood!Have some even if you buy it frozen in a batter to fry or cut up in a can. The canned makes the gumbo or with the tom. best best not fried.

Answer 10

Okra is a largely "southern" vegetable. It grows on a plant like beans do. Its usually used in soups and stews but Ive also eaten them fried. They arent terribly common in the North.