Okra, the vibrant, green pod vegetable known for its "love it or hate it" gelatinous texture, might not be the first vegetable that comes to mind when you think of crispy fries. But, when there ...

Okra pie. Boil whole okra for five minutes in meat stock. Make a good crust to line the pan, and then fill it with two cups of the cooked okra and one cup of cold meat chopped fine.

Cut carrots, onion, and celery into 1/2 inch pieces. Smash garlic cloves. Place all vegetables, parsley, and water into a pot and bring to a boil.

Stir in okra and cook, uncovered, for 10 minutes or until okra is tender. Stir in baby spinach and season to taste. Serve stew with steamed rice and garnished with extra chopped chillies.

Both varieties taste the same, and the red one turns green when cooked. The plant was introduced from East Africa to the Americas by 1658. Its presence was first recorded in Brazil.