Okra is one of the most eaten foods in my household for good reason. Not only is it easy to cook but it comes in a very nutritive and low-calorie package which makes it a great meal for weight loss. Okra, also known as lady’s fingers, bamia, or gumbo, or scientifically as Abelmoschus esculentus, is a plant of the tropical and warm climates that produces edible green pods. On going research shows that okra possesses an abundance of health benefits as well as a potential food to help prevent and manage diabetes.
Tip 1: To retain green color and increase gooeyness of okra add a small piece of limestone.
To make this healthy version, I used the steaming method. Meaning I cooked the chopped okra pods under low heat for a short time. This helps retain or preserve the numerous nutrients ( iron, calcium, magnesium, Vit A. C and fibre) while cooking.
Tip 2: To reduce mutilage or gooeyness, add some lemon juice or cover the pot while cooking.
Steamed Spinach Okra Soup
500g fresh Okra
2 cups fresh Spinach
1 large Onion
1/2 cup Crayfish
2 fresh Tomatoes
Dried Fish (optional)
Scotch bonnet (optional)
- Chop okra pods into small pieces or coarsely blend using a blender.
- Deseed tomatoes and chop alongside onions
- If you are using fish or dried fish, boiled meat till cooked or soak fish in water and use the stock to cook the okra.
- Add limstone into the water and stir for a minute, then add onions, then okra and season.
- Add crayfish, spinach and tomatoes and cook at low heat for maximum 5 minutes.
- Serve with staple of choice
- 1. If you want you okra thick, limit the quantity of water of or stock used.