![]() Grate the okro and boil for 15 minutes with or without eggplant.Veggies: Different veggies like eggplant and greens adds more texture to the stew.If you live in Canada and want to purchase please follow this link ( click here) You can substitute with any type of oil you want. Palm Nut Oil: This gives the stew a buttery flavour.Dawa Dawa: This adds a nice umami flavour.Mushroom: Add some nice texture and meaty flavour. ![]() They add a nice rich flavour, heat and aromatic I mean if you have seen my Ghanaian recipes, you know how important these are in most Ghanaian stews and soups. Aromatics: Onion, Garlic, Ginger, Scotch Bonnet Pepper.It is high in Vitamin C and K with moderate levels of magnesium and B Vitamins. Aside from how fun it is to eat, it is also good for you. ![]() Next, pour in the chicken stock and add the tomatoes, sliced okra, corn kernels, and Creole seasoning. Many people love it for the texture and it kinda makes the meal fun to enjoy. Add the white parts of the green onion, garlic, and celery and cook until the celery is tender. It doesn’t really have much of a taste to it but it makes an impact because of its texture. But as a food, it has a really nice and almost fatty taste to it. If you are not familiar with okro it might throw you off guard. In the South of the United States, you have recipes like gumbo that include okra as an essential ingredient, while in Brazil there are a number of stews with okra and protein that look very different from okra stew and gumbo.įocusing specifically on the ingredient, okra is a mucilaginous ingredient, which is a fancier way of saying that it has a bit of a gel like texture when cooked. The use of okra across the Americas and West Africa also highlights how food cultures moved with the Atlantic slave trade and adapted to what was available. Regardless of where it is from, it holds a special place in West Africa cuisine with different cultures across the region having their own way of creating recipes with it. People are not sure whether it is from West Africa, East Africa or even South East Asia. It’s place of origination has been disputed. I hope you will try the below recipe with my savourous twist.In Ghana, I always knew okra as okro, both words are used interchangeably. I am a big advocate for clean eat, cooking from scratch whenever possible and limit process food as much as you can. Okra is not AIP approved but I do use every time I start reintroducing new food into my diet. I love using coconut oil because it is autoimmune paleo approved. This gives me the idea of using turmeric to color the soup and if you want the shine that the palm nut oil leaves on top of the soup, just add about two tablespoon of coconut oil and you should be good. Ever since i became sensitive to a bunch of food, I limit the use of palm-nut oil in my food. The palm nut oil is mostly to beautify the end product. My mom love adding palm-nut oil and my kids love it. ![]() Sometimes I will make the soup plain without meat. I enjoy making this okra soup (Fetridessi) like my grandmother does. My Ife grandma will make this soup at least twice a week for this soup at least twice a week for us. My kids love eating this soup with akume (fermented cornmeal), ablo (African rice cake), akpan. I grew up enjoying an amazing African Okra soup, very popular in western part of Africa. Yes turmeric is added to my Okra Soup instead of Palm nut oil! Okra is cultivated in tropical climate and there are 2 versions: green and and red which tastes apparently the same.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |