Okra is a flowering plant in the mallow family. The origins are not quite clear, but it has been narrowed to South Asia or West Africa. It is now cultivated around the world in tropical and subtropical regions. Okra is mainly water (90%) with hardly any fat. It a good source of dietary fibre, vitamin C and K and magnesium. Okra can be a little slimy when cooked – the trick is to cook it at high heat, for a few minutes only. If adding to stews or surries, the slime will blend in with the sauce and so need to worry. It can be stewed, stir fried, battered and deep fried or stuffed.