I like to mince half of the okro in a food chopper. This helps the okra develop that viscous consistency. If you want the okro soup to be more viscous, simply chop more than half of the okro.
The protein used is first boiled the idea behind this is to create a base and stock for the soup.
It’s advisable to boil meat till it’s tender also season moderately.It is essential to not overcook any vegetable in this case the Okro is cooked on medium heat to retain the nutrients and not burn it off with heat.
Nutrition
Calories: 286kcal | Carbohydrates: 13g | Protein: 45g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 288mg | Sodium: 794mg | Potassium: 1234mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5070IU | Vitamin C: 70mg | Calcium: 274mg | Iron: 4mg
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