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Agave bovicornuta Gentry, [2] [3] is a plant in the genus Agave, native to mountainous regions in the Mexican states of Chihuahua, Sonora and Sinaloa.The common name Cowhorn Agave and the specific epithet refer to the prominent red spines along the edges of the leaves.
Parmentiera aculeata (synonym Parmentiera edulis), commonly known as cow okra, cuajilote, guajilote, huachilote, or pepino kat, is a species of flowering tree in the family Bignoniaceae. It is native to Mexico and Central America and is known primarily for its edible fruit and medicinal properties.
Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes. 2. Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest. Transfer the okra to a platter, garnish with the lime wedges and serve.
Filé can provide thickening when okra is not in season, in types of gumbo that use okra or a roux as a thickener for gumbo instead of filé. [ clarification needed ] [ 2 ] Sprinkled sparingly over gumbo as a seasoning and a thickening agent , filé powder adds a distinctive, earthy flavor and texture.
Cowhorn Creek is a creek in Bowie County, Texas. [1] The creek rises in northeastern Texarkana and flows south, under several major highways including U.S. Route 82 and U.S. Route 67 before meeting Wagner Creek to the south of the city.
Abelmoschus moschatus is an aromatic and species of medicinal plant in the family Malvaceae native to Asia and Australia. [2] It has many common names, including Abelmosk, ambrette, annual hibiscus, Bamia Moschata, Galu Gasturi, muskdana, musk mallow, [2] musk okra, [2] ornamental okra, rose mallow, tropical jewel hibiscus, [2] and Yorka okra.
Leafhoppers have mouthparts designed for piercing and sucking, enabling them to feed on plant sap.In India, this jassid feeds on sap from a wide range of plants including cotton, okra, eggplant, Hibiscus rosa-sinensis, and sunflower throughout the year, and on pigeon pea and cowpea during the monsoon season.
The okra pods are cut into slices and then tossed or dredged in cornmeal before frying in butter [13] or vegetable oil. [ 14 ] [ 4 ] Either deep frying and pan frying may be used. [ 1 ] More complex recipes involve dipping the okra in eggs or buttermilk prior to dredging in cornmeal or cornmeal and flour.