okra

noun

a tall annual herb (Abelmoschus esculentus) of the mallow family that is cultivated for its mucilaginous green pods used especially in soups or stews
the pods of Abelmoschus esculentus used in cooking
the fruit of the mabamia or mbinda tree

Pronunciation: /ˈɒkɹə/ / /ˈəʊkɹə/ / /ˈoʊkɹə/

Etymology: From an unknown West African language, probably Igbo ọ́kụ̀rụ̀ but cf. Akan ŋkrũmã and ŋkrakra (“broth”).

The edible immature mucilaginous seed pod (properly, capsule) of the Abelmoschus esculentus.
“...as a food easy of digestion may well be admitted likewise the young Ocra an agreeable Food as well for the species as individual, dressed variously according to pleasure...”
“Select young okra, wash thoroughly, remove the stems, and wipe the okra dry.”
The flowering mallow plant Abelmoschus esculentus itself, now commonly grown in the tropics and warmer parts of the temperate zones.
“Ocra, this has a round green stem, which rises straight up to ten or twelve foot high.”
“Okra does not do well in tight, waterlogged soils, but will tolerate a soil pH range of from 6.0 to 7.5.”