The Ocra is referred to by several names including Lady Fingers, Quingombo, Malondron, Bindi and Bamia. Its geographical origin is disputed, with those speculating between Western Africa, Ethiopia and South Asia. It is most likely that the Okra arrived to the Caribbean during the slave trade in the 1700s, by slaves from Western Africa. In the Caribbean, this vegetable is most credited for its ability to thicken soups and sauces. It is both prepared solo in the form of a salad, or combined with other ingredients in curries or stews.