Okra is originally from East Africa. Okra made it ways through Egypt and into Mesopotamia. Later on it would become a common vegetable in Arabic cuisine. Okra is called ‘hibiscus esculentus’ and has ancient history. It is also called Arabic bamya.

This vegetable was mentioned in ancient Iraq on Assyrian cuneiform tablets dealing with herbal medicines. It was called ‘Ubanu,’ literally ‘finger’, which brings to mind the English name for okra, ‘lady’s fingers,’ and Iraqi vernacular for okra banya.

Okra was probably originated somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C.

Its cultivation spread throughout North Africa and the Middle East. The seed pods were eaten cooked, and the seeds were toasted and ground, used as a coffee substitute.