Bamya

Bamya is the edible part of the tropical plant that is formally called Abelmoschus esculentus. The edible part is the pod, usually green or red in color, with an unusual texture and a unique taste, similar to asparagus. It was originally cultivated by the Egyptians on the banks of the river Nile.

From there, bamya has spread to other parts of Africa, Mediterranean, Middle East, India, and eventually reaching Americas through the infamous slave trade during the 18th century. It is still eaten in many countries around the world and represents a common staple of traditional and authentic African, Mediterranean, American, Arabian, Asian, and Indian dishes.

The pods used for cooking develop from the flowers and are usually 3 inches or 7 to 8 centimeters long. Bamya is a plant which exudes an unusual, viscous juice while it cooks, which makes it ideal for stews and soups. One of the most famous examples is the Creole gumbo, which is naturally thickened with the gelatinous bamya extract.

This internationally-familiar ingredient is also commonly used as any other vegetable; it is suitable for sautéeing and even deep-frying. Raw bamya is also often sliced and used as a salad ingredient.