Okra orOkro is a word and soup that is believed to have originated from the Igbo speaking people of Nigeria, since the word itself is derived from the original Igbo term — "Ọkwụrụ" or Ọ́kụ̀rụ̀."[1]It is prepared using the edible green seed pods of theokra flowering plant as a primary ingredient. Othervegetables can be added to the soup as well, such asewedu,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. Theedible green seed pods can also be used in other stews and soups, such as theAmerican dishgumbo.[2]
InNigeria, okra soup is adelicacy and is popular amongstIgbos,Yorubas,Efiks,Hausas, and other Nigerian ethnic groups.[3] InYoruba, it is referred to asobe lla .[4][5][6][7]
Chinese okra soup is a "country style dish often served at family meals".[8]Chinese okra differs significantly from the varieties of okra commonly available in the West.
InIndonesian cuisine, okra soup is calledsayur oyong. It is usually served in clear chicken broth withrice vermicelli (bihun) or mung bean vermicelli (sohun), with slices ofbakso (ground beefsurimi).
InJapanese cuisine, okra andnagaimo are usually used as an addition or variation tomiso soup.
In the United States, the first recipe for okra soup was published in 1824 in the bookThe Virginia Housewife.[9][10] After this initial publication, okra soup was commonly included in American cookbooks.[9] In the late 1800s, okra soup recipes were commonly published inThe New York Times.[11] American okra soup can be prepared using canned, frozen, or fresh okra.[12] It is a traditional soup inSavannah, Georgia andCharleston, South Carolina.[13]
The word 'okra' is probably a borrowing from the Igbo language, where it is known as 'ọ́kùrù.'
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