No week goes by without okra soup in my home. Okra soup has been my favorite soup since childhood. I cannot really tell why. All I know is it required no effort, you just had to swallow. My mum always said ” the day this child refuses okra, just call an ambulance” :). That’s how much i loved and still love it and I think I have passed down the okra gene to my kids too.
With the knowledge acquired in nutrition, I have come to love okra even more for its low caloric value but it’s value of vitamins of the category A, thiamine, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber. If you just found out you are pregnant, okra is one of the highly recommended food for you and your baby because of its rich folic acid content which is essential in the neural tube formation of the fetus during 4-12 weeks of gestation period in the womb.
For those of you battling diabetes or pre-diabetes, okra can help adjust your blood sugar by regulating its absorption in the small intestine. See? good reasons (and more here) to include this wonder food in your diet.
I know some people do not like the slimy consistency of okra, so here is a tip from me to you:
Smart Cook’s Tip: To make okra less slimy, cover the pot whilst cooking.
I really love the way my mum cooked it in a peppersoup-like manner with nothing else but okra, and dried fish or meat. Simple yet so delicious. With mom’s recipe in mind, I made us some peppersoup okra this weekend with lots of fresh prawns, peeped it up with fresh spinach and dried fish. It is super healthy, very low-fat and low-calorie making it a great meal for weight loss and maintenance.
Happy and healthy cooking xoxo