One of the most famous dishes in the Middle East and North Africa is Chicken with Okra and Harissa. As we enter the season for fresh okra, we wanted to share the story of this product—a vegetable that played a vital role in human culinary history but was unfairly neglected after the arrival of New World vegetables.
The Journey of Okra Through the Centuries
Okra is not just a vegetable; it is a culinary traveler with ancient roots:
- Origins: Okra originates from the Ethiopian plateau, covering present-day Ethiopia, Eritrea, and parts of Northern Sudan.
- Ancient Egypt: The first evidence of okra being cultivated dates back to approximately 2000 BC.
- Expansion: From Egypt, it spread to Central and North Africa and reached the Arabian Peninsula around 1200 BC.
- Pre-Tomato Era: Until the arrival of peppers and tomatoes, okra was one of the primary vegetables in the Mediterranean region.
- Global Presence: In the 12th and 13th centuries, the Moors brought it east to India. By the 16th century, it was transported to the Americas via the slave trade, where it became a staple food grown around slave quarters to supplement meager rations.
Resilience and Industrial Uses
Okra is a remarkably hardy plant. It is one of the most drought-resistant crops, capable of growing in stony or clay soils with almost no care. In tropical climates, it yields a year-round harvest because picking the young pods 4–5 days after blooming stimulates the plant to flower again.
Beyond food, okra had historical industrial applications:
- Ropes: In ancient times, the hard, overripe pods were used to craft strong ropes.
- Paper: Long before wood became the standard source for paper, okra pulp was used to produce some of the first paper products.
The combination of this ancient vegetable with Harissa (which originated in 17th-century Tunisia) created the flavor profile for the magnificent recipe we are sharing today.
A Spizing Culinary Trick: Thickening Without Flour
If you want to thicken a stew, sauce, or soup without using flour or starch, okra is your best ally.
- The Method: Slice a few okra pods into rounds and drop them directly into the pot.
- The “Secret” Sachet: If you don’t want the texture of okra in your final dish, place the slices in a cheesecloth bag and remove it at the end of cooking.
Video Recipe: Chicken with Okra and Harissa
Watch how to prepare this authentic dish, blending history with exotic spices: