Okra soup
Soup prepared with okra
From Wikipedia, the free encyclopedia
Okra or Okro ⓘ is a soup made from the pods of the Okra plant, cooked in a wide variety of ways across several cultures and continents. As a term, the word 'Okra' is believed to have originated from a West African language in the Americas, probably Igbo of Nigeria — Ọkwụrụ/Ọ́kụ̀rụ̀.[1] or Akan (Twi) of Ghana — Nkruma.[2][3]
The soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or Ugu leaf. Depending on the specific variant being prepared, okra soup can have a clear broth or be deep green in colour, much like the okra plant itself. Okra (and, by extension, okra soup) can have a slippery or "slimy" mouthfeel. The edible green seed pods can also be used in other stews and soups, such as the American dish gumbo.[4]
Nigeria
China
Chinese okra soup is a "country style dish often served at family meals".[10] Chinese okra differs significantly from the varieties of okra commonly available in the West.
Indonesia
In Indonesian cuisine, okra soup is called sayur oyong. It is usually served in clear chicken broth with rice vermicelli (bihun) or mung bean vermicelli (sohun), with slices of bakso (ground beef surimi).
Japan
In Japanese cuisine, okra and nagaimo are usually used as an addition or variation to miso soup.
Ghana
United States
In the United States, the first recipe for okra soup was published in 1824 in the book The Virginia Housewife.[12][13] After this initial publication, okra soup was commonly included in American cookbooks.[12] In the late 1800s, okra soup recipes were commonly published in The New York Times.[14] American okra soup can be prepared using canned, frozen, or fresh okra.[15] It is a traditional soup in Savannah, Georgia and Charleston, South Carolina.[16]
Gallery
okra - Soup
Miso soup with okra and nagaimo
Okro Soup
Nigerian okra soup
An image of Amala and Seafood Okro
