In the Western world, okra is often referred to as the vegetable marshmallow and originally comes from the highlands of East Africa, Ethiopia. From there, the miraculous pod has made its way to Asia and West Africa. Nowadays, it is mainly exported from India and Nigeria all over the world. Even in ancient Egypt, it occupied an important place in the daily diet, so that even today it is indispensable in the cuisine of many African and Mediterranean countries. Ladyfinger's English name comes from the miraculous saying that a well-grown okra pod resembles a woman's index finger.
Okra (Abelmoschus esculentus)
Healing & Spiritual Use
The nutrients contained in this miraculous pod are not entirely unimportant. For example, 50 g of okra pods (approx. a handful) cover half an adult's daily vitamin C requirement (36 mg). Vitamin C has the important function of scavenging free radicals in the body and strengthens the immune system. It also contains significant beta carotene, which is a precursor of vitamin A. Vitamin A strengthens eyesight, bones, teeth, and gums and ensures thick hair and healthy skin. Pregnant and breastfeeding women in particular benefit from the high vitamin K, vitamin B6, and folic acid content. It also contains plenty of minerals such as calcium, potassium, magnesium, and iron, which help athletes in particular with muscle regeneration.
The small seeds in the okra react with heat and turn the surrounding liquid into a slimy mass. This ability can draw toxins out of our bodies and is therefore an important part of holistic African cuisine. When the okra seeds are roasted, they can serve as a good, tasty, and caffeine-free coffee substitute. The fiber content of okra should also not be underestimated, with 3.2 g of fiber per 100 g of okra, which can be particularly helpful for a holistic, figure-enhancing lifestyle.
Okra (Abelmoschus esculentus)
Receipt: Okragrill Salad
Servings: 8, Time: 30 minutes, Difficulty: easy
Ingredients:
2 pieces cauliflower
20 pieces okra
2 pieces onion
2-4 tablespoons parsley
2 tablespoons turmeric
4 teaspoons salt
2 teaspoons black pepper
3 teaspoons garlic granules
2 teaspoons ground ginger
3 teaspoons thyme, fresh leaves only
olive oil
Instructions:
1. Remove the leaves from the cauliflower, wash it and pat it dry thoroughly (very important!!)
2. Chop the cauliflower into small pieces and process into rice using the blender.
3. Wash the okra and cut into small slices.
4. Add 4 tablespoons of olive oil to the frying pan with the okra slices and onions over a medium heat.
5. Season with salt, pepper and turmeric. Season with salt, pepper and turmeric.
6. Put everything in a bowl and cook the cauliflower rice in the pan.
7. Stir in all the spices, pepper and thyme leaves.
