CEBU, Philippines — It’s called “saluyot” by Visayans. But it’s okra, the same modest vegetable everywhere. Well, it’s not among the very popular greens around; many are turned off by its sliminess.
Okay, the name that Visayans give it is not very palatable sounding. And perhaps it really rubs off on the image of the okra. It’s a curious person who says that his favorite vegetable is “saluyot!”
Or it may be the other way around. Maybe people in the Visayas just don’t like okra that they give it a doleful name. Good thing, its unflattering local name does not diminish the intrinsic value of this vegetable.
The lowly “saluyot” is, in fact, good food. It is low in saturated fat and sodium, and very low in cholesterol. It is also a good source of protein, riboflavin, niacin, phosphorous, potassium, zinc and copper, as well as dietary fiber, vitamin A, vitamin C, vitamin K, thiamin, vitamin B6, folate, calcium, magnesium, and manganese.
Okra is not only good nutrition; it has also captured the attention of health gurus as a natural way to detoxify. Okra has been found to lower cholesterol levels in lab mice with diabetes. Foods with high fiber content and antioxidant qualities are recommended for diabetics because these lower cholesterol – which, incidentally, people with diabetes are known to have high levels of.
Roasted okra seeds have long been used in Turkey to treat diabetes. It has been studied and proven to have a positive effect on lowering blood sugar.
Okra’s high fiber content helps digestion, cuts hunger cravings, making for a fuller feeling for longer. Foods that are high in fiber content are an important part of dietary treatments for diabetes. Increased dietary fiber intake has been shown to promote better glycemic control and improve insulin sensitivity.
It turns out that “saluyot” is not a lowly vegetable after all. The image of this green vegetable may, thus, need some sprucing up. And that’s what the challenge is for cooks – to make okra into something delicious.
Maybe, it should start with the dropping of the “not very palatable sounding” name. It’s okra, okay? But what’s in a name, anyway? With food, it’s the taste that ultimately matters!
Everyone better learn better ways to cook okra. This vegetable is simple, yes, but not lowly. It takes only minimal kitchen skill to make it into something delicious.
Here’s an okra recipe by Lhas Alvarez, at the website www.yummy.ph, that’s easy to make at home:
Adobong Okra
Ingredients:
¼ kg Okra
1 tbsp Canola Oil
2 tbsp Garlic, chopped
1 piece Bay Leaf
½ cup Ground Pork
¼ cup Soy Sauce
3 tbsp Vinegar
1 tbsp White Sugar
2 tbsp Garlic, chopped and fried to a crisp
Cornstarch (optional)
Salt
Spring onions, for garnish
Procedure:
1. Steam okra for about 5 minutes, or until cooked to desired doneness. Set aside.
2. Heat oil in a pan over medium high heat and sauté garlic, bay leaf, and ground pork until pork is lightly browned. Season with soy sauce, vinegar and sugar and allow to simmer for 3 to 5 minutes or until pork is tender. (The sauce may be thickened with cornstarch if preferred.)
3. Season to taste.
4. Pour the pork mixture over the okra and top with lots of fried garlic and spring onions.
Serve and enjoy.
Note: Vinegar cuts the sliminess of the okra.