White Okra

by augustine

Okra, also known as lady fingers is a flowering plant with origin traced back to Ethiopia, West Africa and South Asia. It comes in two colors; green and red, both varieties taste the same way and the red turns green when cooked.

It is edible, rich in vitamins A, C, K and B6, it also contains folate, magnesium, fiber, fat and protein. Even though a lot of people find it unappealing due to its slimy nature but it is actually delicious and goes well with any swallow when mixed with stew.

It is very straight forward and requires no special skills

White Okra

Okra, also known as lady fingers is a flowering plant with origin traced back to… Soup White Okra Ethiopian Print Recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Okra
  • Water
  • Locust beans
  • Salt to taste

Instructions

PREPARATION

Grate or slice the okra fingers into smaller bits and wash the locust beans.

Place your pot on the cooker and add just enough water, depending on the amount of okra you want to cook and how thick or thin you want it.

Let the water boil then add your chopped okra and locust beans, do not cover the pot.

Let it cook over low heat for about 5minutes. Add salt to taste and cook for another 3minutes.

You can add dry fish or cray fish to spice up the aroma and taste.

Your plain okra is now ready. Enjoy!.

 

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