Ground Okra


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Ground okra has many culinary uses – it is often used to thicken and add flavour in making the very popular recipe ‘gumbo’.

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Sometimes called “lady’s finger,” okra is a flowering plant with edible seed pods. It grows best in warm climates. Though technically a fruit, okra often gets used like a vegetable in cooking. It also has a lot of nutritional value and some health benefits. Ground Okra is low in calories but packed to the brim with nutrients. The vitamin C in okra helps promote healthy immune function. Ground Okra is also rich in vitamin K, which aids the body in clotting blood. Moreover, it contains antioxidants which help fight free radicals which can damage cells. Ground Okra is also an excellent source of magnesium, folate, vitamin A, vitamin C, vitamin K and vitamin B6.


Because of the mucilage in okra, it can get slimy when heated up. You can avoid this gummy texture by cooking okra at high heat in an uncrowded pan. You can also pickle okra to reduce the sliminess.

Here are some of our favourite ways to incorporate okra in your diet:

  • Roast it in the oven for a healthy snack.
  • Cook okra with tomato sauce and serve over pasta.
  • Grill salted okra until slightly charred.
  • Sauté okra with garlic.
  • Add okra to a veggie stir fry.
  • Make a pilaf with okra and quinoa.

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