• Description

Vernacular Names: okra

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: farm, garden; homegarden

Availability: all year round; havestable 1.5 months after planting

Other uses: lowers cholesterol; fever (seeds), cure for diabetes (fruit)

Dishes:steamed and dipped in fish sauce, adobong okra, pinakbet, tanok, laswa, linapuhan, steamed and dip in soy sauce

Linapwahan nga Laswa

(Mixed Vegetables Stew)
Iloilo

Ingredients

• 1 cup squash or kalabasa fruit, cubed (Cucurbita moschata)
• 1 cup eggplant or ttarong (Solanum melongena), diced
• 1 cup patola (Luffa acutangula), diced
• 1 cup young okra fruits, halved crosswise (Abelmoschus esculentus)
• 1/2 cup hantak fruits (Vigna unguiculata spp unguiculata)
• 1 cup string beans or latoy (Vigna unguiculata spp sesquipedalis)
• 1 cup winged beans or balagay fruits, cut into 5-cm pieces (Psophocarpus tetragonolobus)
• 1 cup balunggay leaves (Moringa oleifera)
• 1/2 cup kulitis shoots (Amaranthus viridis)
• 1/2 cup lupo leaves (Alternanthera sessilis)
• 1/2 cup gaway-gaway or katuray flowers (Sesbania grandiflora), cleaned and prepared
• ½ cup dried anchovies (dilis or baringon)
• 1 pc medium shallots or sibuyas, chopped
• 3 pcs medium tomatoes or kamatis, sliced
• Salt or optional seasong

Procedure

1. Put shallots, tomatoes and salt into a pot with 3 cups water and bring to a boil.
2. Add squash, eggplant, patola, okra, hantak, string beans and winged beans.
3. Add barigon or anchovies and salt or seasoning to taste and allow to boil again.
4. As the vegetables are almost done, add the greens: balunggay, kulitis and lupo leaves, and the gaway-gaway flowers and cook for about 2 minutes more.

Note: Quantities and proportions of vegetables can vary, depending on availability

Linapuahan

(Mixed Vegetables Stew)
Brgy. Jamog-Gines, Leon, Iloilo

Ingredients

• 1 cup squash or kalabasa fruit (Cucurbita moschata), cubed
• 1 cup eggpant or talong fruit (Solanum melongena), quartered and cut into 6-cm lengths
• 1 cup string beans or latoy (Vigna unguiculata spp sesquipedalisi), cut into 6-cm lengths
• 1 cup okra fruits (Abelmoschus esculentus), halved crosswise at a slant
• 1 cup winged beans or sigarilyas (Psophocarpus tetragonolobus), cut into 6-cm lengths
• 1 cup saluyot leaves (Corchorus olitorius)
• 1 cup alugbati leaves (Basella alba)
• 1 cup balunggay leaves (Moringa oleifera)
• 1 medium shallot or sibuyas, chopped
• 3 medium tomatoes or kamatis, sliced
• Salt or seasoning

Procedure

1. Put salt, shallots and tomatoes into 4 cups water in a pot.
2. Add squash, eggplant and let boil.
3. Add string beans, okra, winged beans and saluyot. Add salt or seasoning to taste.
4. When almost done, add the alugbati and malunggay leaves. Allow to boil once.

Note: Note: Quantities and proportions of vegetables may vary, depending on availability.