The slender green pods of the okra are believed to be native to Africa and are important in the food of the Middle East, India, East Asia and the Americas. They taste rather like eggplant and contain many small seeds and a gummy substance. To Prepare: Wash the pods, gently scrubbing with a paper towel or vegetable brush, then rinse and drain. Carefully remove the tip and the cap where the pod meets the stem; do not cut the pod and expose the seeds and sticky juices inside. Leave whole or cut up as the recipe directs. To Store: Enclose okra in a paper bag, then in a plastic bag and store in the fridge for up to 3 days.
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