Healthified Okro

Please pardon me if I don’t write a whole lot of intro for the next few posts. I have a lot on my hands now, and I’m really far behind my posting schedule.

I need to publish 5 posts a week (at the very least) because the challenge is starting off in a couple of days, and I need to put up recipes so you guys can plan well ahead

There’s a study on the effect of okro on sperm (carried out in our very own UniLag). It showed that okro adversely affected sperm production in rats. When you think about it, I suppose it might make a little sense.

Much in the way women are cautioned in the consumption of tiger nuts because it might thicken cervical mucus, men should be cautioned from eating too much okro.

Okro helps with the production of cervical mucus, it also helps the CM become lighter, more watery, and might increase the appearance of egg white CM. Now these are qualities we don’t want (or need!) in sperm.

Disclaimer: I am NOT a scientist, I jut formed the above opinion sitting down in my parlour, with too much time on my hands. Lol!

Now, I’m sure there are men out there who can eat Okro 3 times a day, 7 days a week with no adverse effect, but, for the purposes of this challenge, men should limit their consumption of okro to no more than 2 times in the 30 days. Please, just humour me.

Ingredients

400g of okro
1kg of assorted meats (for the 30DFC, substitute fish)
400g of dried cod, softened
1/3 cup of palm oil
300g of boiled cow skin (pomo, kanda)
200g of uziza leaves, sliced
2 double stock cubes
A blend of 10 atarodo and 1 cup of dried crayfish
2 teaspoons of salt

Method

Grate your okro (the thickness of the soup depends on how well chopped/grated/processed your okro is. I like a light okro soup, so I did medium processing)

Put the meat in a large pot. Add crayfish blend, salt, and one of the double stock cubes. Add 10 cups of water. Cover the pot, bring to the boil, and reduce the heat to let it simmer for 20 minutes.

Add the cod and the cow skin. Add the palm oil, cover and cook for 10 minutes.

Taste the stock, add (or leave out) the second double stock cube. Add the okro (once the okro is added, don’t cover the pot anymore, it reduces the “drawiness” of the okro).

Leave to simmer for 4 minutes, then add the uziza leaves. Simmer for 2 minutes and remove from heat.

Enjoy, and remember,
It’s sooo good for you!