4 Serves
82 Mins
Finely chop the onion and slice the fresh okra into thin rounds using a sharp chef's knife on a cutting board.
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KyrgyzVitamin K
59 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
138 µg / 400 µgCalcium
182 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
200 mg / 1,250 mgPotassium
906 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent.
Stir in the ground ogbono seeds and a small amount of hot water, whisking constantly to prevent lumps from forming as the mixture thickens.
Add the sliced okra to the pot and simmer gently, stirring occasionally, until the okra is tender and the soup has reached the desired consistency.
Season the soup with salt and black pepper to taste, then serve hot.
13
g76
g32
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Nepali