Malvaceae, as are cotton ,cacao and the dreadful-smelling durian.
Okra (Portuguese: quiabo) is one of those love-it-or-hate-it foods about which few people are neutral. For those in the hate-it camp, the problem is often more about texture than taste. Okra exudes a mucilaginous substance, which gives many okra dishes a more-or-less slippery or slimy texture. Most North American okra recipes go to great lengths to try to reduce or eliminate the texture, often by preliminarily stir-frying the okra, or by the addition of slightly acidic ingredients, like citrus or tomatoes.
Candomblé. Some of these dishes, including perhaps the most well-known, caruru, enhance rather than try to eliminate the slippery, or slimy, texture. If okra itself is a love-it-or-hate-it proposition, Brazil's traditional okra dishes are even more so.
I love caruru and other okra dishes, and seem to have evolved beyond my earlier aversion to its texture. A recipe for caruru can be found in this post.