Hi everyone I bring you greeting's.
Today I will be showing us how to prepare one of my favorite soup "okra".
Okra or lady's finger is a flowering plant known for its edible seed pods. Biologically classified as a fruit, okra is generally used like a vegetable in cooking.
It’s frequently used in Southern American cuisine and a popular addition to gumbo. Yet, it can have a slimy texture, which some people find unappealing.
This slimy texture that is a turn off and reasons why others reject it is at the same time a major reason why I love the soup.
Some of the nutritional value okra are:
- Okra boasts an impressive nutritional profile, 100gram of it proudly contains Calories, Carbohydrates, Protein, Fiber, Magnesium, Folate, Vitamin A, Vitamin C, Vitamin K, Vitamin B6. All this are contained in okra and has a certain percentage on a daily consumption value.
Okra is an excellent source of vitamins C and K1. Vitamin C is a water-soluble nutrient that contributes to your overall immune function, while vitamin K1 is a fat-soluble vitamin that’s known for its role in blood clotting.
And that will do for now but for more info, you could further the research yourself to know more.
Well this might appear quite shocking to some people because over here people think I don't know how to cook but I just had to give it a try and it was super.
Just as I was taught, I began by making sure I that the meat, fish and periwinkles was properly washed after which I steamed them all together.
After washing them, I got it seasoned.
My seasoned pot of meat with periwinkles .
So I used chilly, seasoning cube, a pinch of salt and onion to have an awesome taste and then I steamed it.
Since I am using the same pot to prepare the soup, I had to turn the steamed meat and periwinkles into a bowl and cover it till when I will need it but before that I had got my okra chopped to my favorite size.
People likes things differently and I actually like my own being chopped into pieces like into the very smallest size possible while some might like it round and anyhow you choose it, it is still okay so long as you are happy with the sizes.
I chopped the okra myself after washing it.
It's time to prepare our delicious okra soup.
This time I didn't want it to really be drawing so what I did was to fry it.
So first add a quantity of red oil to your desire and be careful that it is not too much and remember that red oil has a lot of cholesterol in it.
Allow the oil to boil for sometime before you pour okra into the oil and stir it for sometime. Now the reason I fried it is because it will not be sticky or flimy. Just as your fish or meat gets dry when you fry, that's the same way my okra got after frying.
Allow it fry for sometime before you pour your add your steamed meat and others things into it.
Stir it a little bit and taste it to be sure that everything are equal and add water to your desired quantity.
Allow is to be properly cooked and you can still go ahead and add red oil again but be careful that it is no too much.
Since I had already added seasoning while steaming my meat, all I do now is to just taste before adding any other seasoning to it again.
And just allow it cook for a while before you put it down and congratulations you just prepared okra soup