This vegetable is the primary thickening agent used to make the popular Gombo sauce in West and Central Africa. Because of its popularity, it is also called the ladyfinger stew maker. It is chopped to make the soup a bit “slimy” and viscous. The Gombo sauce can be served like a soup or poured over potatoes, plantains, or other starchy tubers. We have the dried version of Okra.