The Okra, commonly known as lady fingers plays a prominent role in African cuisines. It is eaten as a vegetable across most of West Africa and Southern Africa, and its+ most prolific use is in soups and sauces where its mucilaginous properties lends a slimy texture to the soup. Across other parts of Africa, Okra goes by many names; dongodongo in Congo, Bamia in Tanzania, and Nhaguguzire in central Mozambique.
