2026-02-19T01:09:47-05:00

Price: 4.50

Bora

Bora—also known as Yard-Long Beans or Bodie—is a long, slender, and crunchy legume harvested from the Vigna unguiculata vine, a prolific botanical that scales fences and trellises across the backyards of Guyana and the West Indies. Reaching lengths of up to three feet, these pencil-thin pods are a foundational pillar of Caribbean kitchen gardens. These fruits are chosen for their high protein and fiber content, historically valued as a "muscle-building" restorative and a natural source of iron and Vitamin A.

Flavor Profile

The flavor is mild, sweet, and distinctly "green," characterized by a fresh, earthy aroma that is more delicate than that of a standard snap bean. Because it is a dense, non-hollow legume, it has a heavy, firm, and snappy body that retains its structural integrity even under high heat. It leaves a clean, grassy sweetness on the palate that acts as a perfect counterpoint to the pungent "curry" and "green seasoning" flavors of the region.

Typical Use

It is most frequently used as a primary "fry" or savory vegetable stir-fry. In Caribbean households, bora is rarely boiled on its own; instead, it is snapped by hand into one-inch pieces and "set" in a hot iron pot with oil, garlic, and onions. Because of its resilient texture, it is a favorite for "Bora and Shrimp" or "Bora and Saltfish" dishes, where it is sautéed until tender-crisp to maintain its vibrant color and snap.

Cultural Use & Recipes

Vitality Restorative: Culturally, bora is used as a natural tonic to "strengthen the limbs" and provide a light, nutrient-dense energy lift. It is a staple in Caribbean agricultural traditions for those looking to maintain physical stamina and digestive health through a vegetable-rich diet.

The "Quick Fry" Bora: To prepare traditionally, heat oil in a heavy skillet and sauté sliced onions, garlic, and hot bird peppers. Add the hand-snapped bora pieces and a sprig of fine-leaf thyme. Cover the pot and allow it to steam in its own juices for 10 to 15 minutes until the beans are tender but still hold a slight bite. Serve hot with fresh sada roti.

Bora & Potato Infusion: For a more substantial preparation, dice a "white-skin" potato into small cubes and sauté them alongside the bora. The potato breaks down slightly, creating a light, starchy glaze that coats the beans. This combination is a hallmark of Guyanese and Trinidadian morning meals, prized for its ability to "fill the belly" for the workday ahead.

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Fresh bora sold by weight.