Botanical Name : Abelmoschus esculentus Linn.

Other names
English:  lady,s fingers, gumbo
Arabic:  bamya
Chinese: huang qiu kui, yong kok dau
Danish: okra, abelmoskus, gombo
Dutch:  gombo, okra, oker
Filipino: okra, saluyota bunga, haluyoy
French: gombo, okra, ketmie comestible
German: Okra, Eibisch, Gombo, Gombro,

Okra, Abelmoschus esculentus, grows in tropical and warm temperate climates. It is an annual or perennial plant that is very resistant to heat and drought and can tolerate poor soils. During the wet season, the crop is tolerant to most insect pests but may be affected by disease. During the dry season, insect pests such as leafhoppers and aphids may cause damage.

Okra is used in many dishes, specifically stews in countries such as Egypt, Greece, Iran, Turkey, Lebanon, Israel, Lebanon and Jordan.

When cut open, the green, velvety pods release a juice that is commonly used as a thickening agent to thicken stews. It can be added as a vegetable on its own or with others together with pieces of chicken and tomato sauce to form a delicious, hearty stew.