Okra, Its History and Uses...

The site listed below will provide much information about Okra, its history and uses. You may enjoy some of the unique recipes provided as well.
Gary/Louisville

Okra, fruit of a large vegetable plant thought to be of African origin, was brought to the United States three centuries ago by African slaves. The word, derived from the West African nkruma, was in use by the late 1700s. Grown in tropical and warm temperate climates, it is in the same family as the hibiscus and cotton plants.

Okra is often available fresh year-round in the South, and from May to October in many other areas. You can also find okra frozen, pickled, and canned in some regions. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. It may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes. Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days.

When cut, okra releases a sticky substance with thickening properties, useful for soups and stews. Gumbos, Brunswick stew, and pilaus are some well-known dishes which commonly use okra.

Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers, and eggplant. Whole, fresh okra pods also make excellent pickles. Its subtle flavor can be compared to eggplant, though the texture is somewhat unusual. Many people prefer breaded and fried okra, because the slippery substance is less pronounced.

Recipes
http://www.directory.net/Home/Cooking/Fruits_and_Vegetables/Okra/