This species is very closely related to the common okra (Abelmoschus esculentus) and was considered to be part of that species until 1988.

Common Name: West African Okra

General Information

West African okra is a stout, annual to biennial, erect herb growing up to 4 metres tall. Plants are mostly strongly branched with a main stem that is often woody at the base[].
The plant is cultivated in west Africa for its edible fruit[].
The genus Abelmoschus originated in South-East Asia. West African okra, however, is a cultigen occurring mainly in West and Central Africa. It has been reported from Guinea to Nigeria in West Africa, in Cameroon, Gabon and DR Congo in Central Africa, and in Uganda in East Africa.

Known Hazards

Intensive contact with the slightly hairy fruits and plants may lead to skin irritation[].

Botanical References

Range

West tropical Africa - Sierra Leone, Liberia, Guinea.

Habitat

Not known in a truly wild state

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Annual/Biennial
Height	3.00 m
Pollinators	Self, insects
Self-fertile	Yes
Cultivation Status	Cultivated

Cultivation Details

A plant of the humid and perhumid tropics in Africa[].
Tolerates a wide variety of soils but prefers well-drained sandy loams, with a pH in the range 6 - 7, and a high content of organic matter[].
In southern Cote d'Ivoire, the plant flowers within 50 - 110 days from sowing the seed in the dry season when the days are shortening, and within 65 - 270 days after sowing in the rainy season when the days are lengthening[].
Short-day types, planted at the beginning of the rainy season, do not flower by the end of the rainy season, but are vegetatively so well-developed that they easily survive the dry season without supplementary water, and flower and bear fruit in a period of scarcity[].
Crop duration thus shows enormous variation depending on cultivar, locality and season, and varies from 4 months to well over 12 months[].
Comparing cultivars of similar earliness, it is striking that West African okra has a considerably longer productive period than cultivars of common okra. This is an attractive feature for home garden planting[].
Flower opening and pollination take place in the early morning. Although basically a self-pollinated crop, considerable cross-pollination by insects may take place[].
Regular harvesting of all the fruit whilst immature stimulates further flowering, thus lengthening the period of harvest and increasing the overall crop[].
The earliest cultivars are ready for first harvest at 8 weeks after sowing. Developing fruits should be harvested when 7 - 8 days old. Earlier picking depresses yields because of low fruit weight, but delayed picking depresses marketable yields because over-aged fruits become fibrous. Okra fields are, therefore, harvested at intervals of 2 - 3 days. The minimum frequency is once a week but then fruits of all sizes have to be picked. Although such a low frequency reduces yield, the very small fruits can fetch a higher price, being of prime quality[].
For seed production, the whole crop can be harvested once-over[].
A vegetable yield of 10 t/ha can be considered a good harvest, but yields of over 40 t/ha can be realized under optimal conditions[].

Edible Uses

Young, immature fruits - cooked and eaten as a vegetable[]. Eaten cooked or fried, in West Africa they are usually boiled in water to make slimy soups and sauces[].. The fruits can be dried, whole or sliced, for later use. The dried fruit is often ground to a powder before use[]. The fruit is an ovoid capsule 5 - 25cm long by 1 - 5cm wide[].

Young leaves - cooked. They are sometimes eaten as a spinach[].

This plant is very closely related to okra (Abelmoschus esculentus) and its range of uses are probably the same. The following uses noted for okra should, therefore, also apply to this species.

Seed - cooked or ground into a meal and used in making bread or made into 'tofu' or 'tempeh'[]. The seed contains about 20% protein and 20% oil[].

The roasted seed is a coffee substitute[, , ]. Probably the best of the coffee substitutes[].

The seed contains up to 22% of an edible oil[, , , , ].

The leaves, flower buds, flowers and calyces can be eaten cooked as greens[]. An agreeable sour flavour[]. The leaves can be dried, crushed into a powder and stored for later use[]. They are also used as a flavouring[].

Medicinal

This plant is very closely related to okra (Abelmoschus esculentus) and its range of uses are probably the same. The following uses noted for okra should, therefore, also apply to this species.

The roots are very rich in mucilage, having a strongly demulcent action[, ]. They are said by some to be better than marsh mallow (Althaea officinalis)[]. This mucilage can be used as a plasma replacement[, ]. An infusion of the roots is used in the treatment of syphilis[]. The juice of the roots is used externally in Nepal to treat cuts, wounds and boils[].

The leaves furnish an emollient poultice[, , ]. They are also used as an emollient, sudorific or antiscorbutic and to treat dysuria[].

A decoction of the immature capsules is demulcent, diuretic and emollient[]. It is used in the treatment of catarrhal infections, ardor urinae, dysuria and gonorrhoea[].

The seeds are antispasmodic, cordial and stimulant[]. An infusion of the roasted seeds has sudorific properties[].

Other Uses

This plant is very closely related to okra (Abelmoschus esculentus) and its range of uses are probably the same. The following uses noted for okra should, therefore, also apply to this species.

A fibre obtained from the stems is used as a substitute for jute[, , , ]. It is also used in making paper and textiles[]. The fibres are about 2.4mm long[]. When used for paper the stems are harvested in late summer or autumn after the edible seedpods have been harvested, the leaves are removed and the stems are steamed until the fibres can be stripped off. The fibres are cooked for 2 hours with lye and then put in a ball mill for 3 hours. The paper is cream coloured[].

A decoction of the root or of the seeds is used as a size for paper[].

Propagation

Seed - the easiest way to store the seed is to leave it in the pods. Prior to sowing, the seed is often soaked in water to soften the hard seed coat. The seed is usually sown in situ, placing 1 - 3 seeds in each planing hole and subsequently thinning to the strongest plant[]. Germination usually takes place within one week[].
Germination and initial growth are improved greatly by cultural practices that lower soil temperature, e.g. Mulching, watering before the hottest part of the day, and sowing on ridge sides least exposed to direct sunlight[].

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