Here’s What Happens To Your Body When You Consume Okra

Okra is one of the most therapeutic vegetables. After reading this article, we are certain that you will begin utilizing Okra as a part of your every day diet.

What Is Okra?
This therapeutic vegetable is grown all throughout the tropical and warm mild districts around the globe for its stringy fruits or “pods”. Okra can be consumed as a vegetable. Okra aka “Lady’s finger” is in with the Malvaceae (mallows) family and is named deductively as Abelmoschus esculentus.

Why Should You Incorporate Okra In Your Eating Regimen?

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Brings Down Bad Cholesterol: Okra (soluble fiber pectin) helps lower the serum (bad) cholesterol and avoids atherosclerosis.
For Pregnancy and Fetal advancement: Okra helps prevent unnatural birth cycles, promotes development of the fetal neural tube, and prevents imperfections in the tube.
Skin Detoxifier: Okra (Vitamin C, fiber aids toxic) is utilized to repair body tissues, heal psoriasis, eliminate pimples, and other skin conditions.
Treats Genital Disorders: Okra treats genital issue like syphilis, extreme menstrual bleeding, leucorrhoea, dysuria, and gonorrhea.
For Asthma: It can shorten the duration of asthma manifestations and prevent deadly attacks. Okra is high in vitamin C, has anti-inflammatory and antioxidant properties.
Reduces Colon cancer risk: Okra cleans out the intestinal tract with its insoluble fiber, diminishing the danger of colon-rectal tumor. The high cell reinforcements in Okra aid in securing the immune system against unsafe free radicals and avoid transformation of cells.
Immunity Booster: Okra is a decent immune booster food high in antioxidants and vitamin C. Other vital minerals like calcium, iron, magnesium, manganese, battle against unsafe free radicals and support the immune system.
Rich Fiber Source: Okra helps regulate digestion, and regularization of entrails with its filaments.
Rich Protein Source: The superb wellspring of top notch vegetable protein and oils, cystine, advanced with amino acids like tryptophan, and other sulfur amino acids content are contained in the seeds of Okra.
Lively Hair: Okra is an extraordinary hair conditioner, battles dandruff and lice, scalp cream for dry and irritated scalp and adds a youthful sheen to your hair.
Treats Sun strokes: Okra eases general misery, weakness, and fatigue.
Relieves Constipation: the mucilaginous and rich fiber content in Okra cases helps enhance stool mass, binds poisons, guarantees simple solid discharges, encourages fitting assimilation of water, and lubricates the intestines with its common purgative properties.
Probiotics: Okra facilitates the propagation of probiotics and helps the natural production of vitamin B complex.
Diabetes: Okra regulates glucose levels. The kind of fiber found in Okra i.e. Eugenol, aids in settling glucose by controlling the rate at which sugar is ingested from the intestinal tract. Learn how to make okra water in the video below.
Feeds Blood Network: Okra helps build the structure of blood vessels.
Respiratory soother: The antioxidants in okra along with a large content of vitamin C are effective in treating respiratory problems and has shown to reduce the frequency of asthma attacks in patients.
Counteracts Anemia: Helps red blood cell production.
Prevents Obesity: the Okra’s fiber helps in keeping you full, and the copious supplements sustain you.
Ulcers: The same mucilage in okra which helps ease digestion can also heal and relieve the pain of stomach ulcers.
Strong Bones: Okra is an excellent source of vitamin K which is vital for reinforcing bones and counteracting osteoporosis.

Curry Goat – Jamaican Recipe


3 lbs Goat meat, chopped in cubes
2 tsp Salt
1 tsp Black pepper
5-6 Tbsp Curry powder
1 large Onion, sliced
4-6 cloves Garlic, minced
1 Scotch bonnet pepper, slice and discard seeds (handle with care)
4 Tbsp Cooking oil
4 cups boiling Water
1 large spring Thyme
1 medium Onion, chopped
3 medium Potatoes, each cut in 3 pieces
1 Tbsp Tomato ketchup

Season Meat
Mix together goat meat, salt, black pepper, 4 Tbsp curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate.


1. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.

2. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.

3. Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 1 hour

4. Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier

5. Add 2 cups of boiling water and bring to a boil

5. Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste

6. Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone


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Callaloo Seasoned Rice – Jamaican Recipes

Jamaicans have broken away from the traditional way of cooking, and the callaloo is no exception. This green leafy vegetable, is of West African origins but has been made popular around the caribbean. Persons all over the caribbean have incorporated different methods and ingredients in the cooking of callaloo, Jamaicans have found it to be tasty with codfish (saltfish) or corned beef from the tin. It is often eaten with bread as a breakfast meal or with cooked bananas and dumplings as a full meal. Callaloo Seasoned Rice is also a favourite among Jamaicans and adds a new spin to creating a one pot meal.

2  cups of White Rice
2 ½ cups of Water
1 cup of Callaloo (shreddred)
½ piece of Scotch Bonnet Pepper
½ small Onion (diced)
1 small stack of Scallion (diced)
2 Garlic Clove (crushed)
1 spring of Thyme
1 tablespoon of Coconut Oil
1 tablespoon of Butter (optional)
1 teaspoon of Sea Salt.

Callaloo/Spinach Rice Directions

In a pot over a low flame, melt butter and saute onion, garlic, escallion, thyme, pimento and hot pepper for 2 minutes.

Add callaloo/spinach and continue to cook for another 5 minutes.

Wash rice and place in the pot with just enough water to come 1 1/2 inches above the rice.

Season pot with salt, black pepper, sugar, Cock Soup Mix and Coconut Milk.  Rice must not be steamed over a medium flame.

When liquid comes to a boil, reduce the flame to very low, cover pot with cling wrap and allow to steam.  Steam until the grains have swollen and burst.


Jamaican Rice Porridge Recipes


  • 1 cup Rice
  • 1 tbsp. Butter
  • ¼ cup Half and Half (or Milk)
  • ½ cup Sweetened Condensed Milk
  • 2 tbsp. Sugar
  • 5 cups Water
  • ¼ tsp. Nutmeg (ground)
  • ¼ tsp. Cinnamon (ground)
  • Vanilla Flavoring (1 drop)
  • ½ tsp. Salt
  • ½ cup Flour


Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.

Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.

Serve in bowls.

Cooking Tip:

You can add butter and/or raisins to any of these Jamaican porridges to enhance their flavor.

Jamaican Curry Shrimp Recipe

  • Season shrimp:
  • 1 lb Raw shrimp, peeled and de-veined
  • ½ tsp Black pepper
  • ½ tsp Salt
  • 2 tsp Curry powder
  • Curry sauce:
  • ½ Green bell pepper, julienned
  • ½ Red bell pepper, julienned
  • 1 Small onion, chopped
  • 3 Cloves garlic, minced
  • 2 Tbsp cooking oil
  • 1 Sprig fresh thyme
  • ½ tsp Salt
  • 2 Tbsp Coconut milk
  • 1 Tbsp Curry powder
  • 1 Tbsp Ketchup
  • ½ tsp Hot pepper sauce
  • 1 Tbsp cornstarch
  • 1 cup Water
  1. Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside
  2. Julienne green and red bell peppers and onion; mince garlic
  3. Heat cooking oil on High in sauce pan
  4. Saute peppers, onion and garlic until onion is transparent;
  5. add 1 spring of fresh thyme
  6. Reduce heat to Medium-High and add coconut milk
  7. Add salt, ketchup, hot pepper sauce and curry powder; stir
  8. Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
  9. Mix water and cornstarch together and add to saucepan
  10. Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
  11. add salt and pepper to taste

Jamaican Beef Patty Recipe

The Jamaican Patty is an exceptionally tasty treat that is eaten as a quick snack by person on the go or is doubled up for a full meal. It is made from ground beef and is made a bit spicy for added flavour. The ground beef is enclosed in a thin flaky pastry.

Jamaican Festival Recipe

Jamaican festivals do exactly what their names suggest, create a festive feeling in your mouth. They are most times eaten with fish but can be sided with every meat kind that you can think of.


1 1/2 cups flour
3 tablespoons cornmeal
1 cup water
1/2 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon vanilla


1. Mix dry ingredients together

2. Add beaten egg and vanilla and mix gently until combined

3. A  bit at a time, add water, kneading until dough holds together.

4. Knead dough until smooth and divide into 6 or more equal pieces; shape in long dumplings.

5. Heat cooking oil on High in deep frying pan and place the Festival Dumplings in the pan one at a time.

6. Reduce heat to Medium and turn Festival dumplings every few minutes until they are brown on all sides and are cooked through; they will expand as they cook.

Enjoy with Escovitch Fish, Ackee & Saltfish or whatever you like!

Ackee & Saltfish Pizza recipe

Who would’ve thought that our national dish would make such a great topping for a pizza? it is the ideal dish for vegetarians who eat fish as well, and of course it sits well with meat lovers. The ackee and saltfish pizza is great for a snack or large portions for a full meal.


2 pounds baking flour
1/2 packet Anchor Milk Powder
1 tablespoon sugar
1 packet yeast
1 1/2 teaspoons salt
3 ounces Grace Hello Margarine
13 ounces water (luke warm)
1 cup Grace Tomato Ketchup
1 teaspoon basil
1 clove garlic, minced
3 dozen ackee, cleaned
1/4 cup Grace Vegetable Oil
2 cloves garlic, minced
2 stalks escallion, chopped
1 medium onion, chopped
1 teaspoon scotch bonnet pepper, chopped
1 sprig thyme, leaves
1 teaspoon Grace Caribbean Traditions Black Pepper
1 medium Tomato, sliced
1 medium green sweet pepper, cut into rings
1 medium onion, cut into rings
1/2 pound mozzarella, shredded
1/2 pound cheddar cheese, shredded
1/4 cup Parmesan cheese
2 teaspoons oregano


  1. Combine flour, milk powder, sugar and yeast then fold in salt at the end.
  2. Add Grace Hello Margarine to the dry ingredients, using finger tips or a dough blender to incorporate fat.
  3. Make a well in the centre of the flour mixture and add water, use to bind mixture. Knead mixture to form an “elastic” dough (approximately 10-15 minutes).
  4. Place dough into a greased dish, rotate and allow to ferment (until dough doubles in size) approximate 45-60 minutes.
  5. Deflate dough using fist to push downward in the centre of the dough to release the air.
  6. Place on a lightly floured surface, roll out using rolling pin to a thickness of 1/4 inch.
  7. Use to line a greased pizza pan, trim the edges, ensuring that the dough is not stretched. Pierce the dough with a fork (to release air).
  8. Place in a pre-heated oven to bake at 180°C/350°F, for approximately 20-30 minutes.

    Tomato Sauce:

  9. In a saucepan combine Grace Tomato Ketchup, basil and minced garlic and bring to a boil, stirring constantly. Set aside.

    Ackee and Salt fish:

  10. Pour water into a large pot and bring to a boil.
  11. Add ackee and boil until fork tender. Drain and set aside.
  12. In a skillet heat Grace Vegetable Oil.  Add chopped garlic, escallion, onion, scotch bonnet pepper, thyme and Grace Caribbean Traditions Black Pepper, saute for 2 minutes.
  13. Add flaked salt fish and ackee and toss to combine thoroughly, cook for 3 minutes and set aside.

    To Assemble:

  14. Brush or spoon on tomato sauce onto baked pizza dough.
  15. Add ackee and salt fish and spread evenly, using a wooden spoon.
  16. Garnish with sliced tomato, sweet pepper and onion rings, sprinkle on shredded cheese and oregano.
  17. Place in oven and bake at 180°C/350°F for 10 minutes or until cheese melts.

    To Serve: Slice and serve immediately.
    Method Note: Deflate – to release air or gas.

How to make Jamaican Blue Draws

Blue Draws, Duckunoo or Tie-A-Leaf are the names that are given to this boiled pudding, which originated in West Africa.

This sweet treat is a starchy, green banana-based boiled pudding, which is predominantly enjoyed as a dessert. However, it can be incorporated as a snack.

It is suggested that once you start eating it, it will be hard to stop. Don’t take our word for it, try it for yourself!


1 1/2 cups green bananas, grated
1 cup coconut, shredded
2 cups sweet potatoes, grated (use a food processor for ease)
1 cup all purpose flour
1 cup brown sugar
2 cups coconut milk (2 coconut milk powder sachets)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon nutmeg, grated
1/4 teaspoon cinnamon
1 tablespoon mixed spice


In a medium bowl, combine cornmeal, mixed spice, shredded coconut and raisins

In a small bowl, add coconut milk, sugar and vanilla. Mix to combine

Add the coconut milk mixture to the cornmeal mixture and mix with a spoon until combined
Prepare 12 sheets of foil, 12″ X 8″

Using a standard ice-cream scoop, place a scoop of batter into the center of the foil sheets, and fold the foil around each scoop to form parcels

Place the parcels in pot enough boiling water to cover them completely

Cook on medium high heat for about an hour

Remove each parcel with tongs and place on a bowl.

Carefully unwrap each parcel over a few sheets of paper towels as some water may drip out
For the glaze: In a small bowl, add coconut milk, and confectioners sugar. Whisk until well combined and smooth. Add orange extract and combine.

Add glaze on top of each pudding once cooled