In the global kitchen, I follow the path of okra around the world. We start our okra journey in Africa, the land of its birth. The ingredients don’t seem unfamiliar to the southern table, possibly only the combinations. In Africa we find black-eyed peas, collard greens, peanuts, and sweet potatoes all combined with okra. Next, we journey to the Mediterranean region, Egypt, and the countries of Greece, Turkey, Morocco, and Iran. We then travel to India, a large country with many regions and styles of cuisine. There, okra, known as bhindi, is a very popular vegetable. In India’s south, it’s often prepared with coconut milk, while in the north, it’s commonly prepared with onions and potatoes. Throughout the country, the dishes are prepared with warm to fiery hot spices. The Indian okra recipes absolutely burst with flavor. According to the Indian Ministry of Environment and Forests, India is responsible for 70 percent of okra production in the world. It seems these folks know what they’re doing with okra. We then make a brief stop in Malaysia for a quick stir-fry. Last, we travel to the Caribbean and South America, where we find recipes bright with acid and citrus flavors.