Lapokra

Lapokra is a term used in some languages to refer to Abelmoschus esculentus, commonly known as okra or ladies’ fingers. This warm-season annual plant belongs to the Malvaceae family and is cultivated for its edible green seed pods.

Description: The plant typically grows 1 to 2 meters tall, with lobed leaves and hibiscus-like flowers. The seed pods are slender and ribbed, usually green but varieties with red or purple pods exist. Pods are harvested when immature to maximize tenderness and the characteristic mucilaginous texture, which thickens soups and stews.

Cultivation: Okra favors hot, frost-free climates and well-drained soil rich in organic matter. It requires full sun and regular moisture. Seeds are sown after the danger of frost or transplanted into warm soil. Harvest begins about 50–60 days after planting, with pod picking every few days to sustain production.

Uses and nutrition: Pods are used in a range of cuisines for stews, curries, and frying. Nutrition includes dietary fiber, vitamins A and C, folate, and minerals such as potassium. Some individuals may experience digestive sensitivity to the mucilage in the pods.

Varieties and regional usage: Many cultivars have been developed for pod length, color, spinelessness, and disease resistance. In regions where lapokra terminology is common, it generally refers to the broader okra crop grown for home gardens and commercial production.

See also: Okra; Malvaceae; List of okra varieties.