Okra is heat loving crop, originating in North Africa, where it was been cultivated for centuries. Okra was introduced to Brazil in 1658 and entered North America with the slave trade. Okra should be used the same day as harvested or frozen. Fresh okra should be stored below 45°F, otherwise chilling injury and decay will occur. Pods may be sliced and cooked in soups, curries and stews, where they have thickening effect. Okra forms an integral part of many Cajun and Creole recipes. In some countries okra is dried (bamia) for long-term storage.