OKRA also known as ‘Ladyfinger’

Okra is easy to digest when cooked and it lubricates joints. Okra is a good energizer, good for the reproductive tissue, is an effective cholesterol lowering dietary adjunct and an excellent food for arthritis and osteoporosis.

Cholesterol lowering effects of OKRA (Hibiscus Esculentus) in Senegalese adult men

Reference: Bangana, A., N. Dossou, et al. (2005). “Cholesterol lowering effects of Okra (Hibiscus esculentus) in Senegalese adult men.” Annals of Nutrition and metabolism 18 (Suppl. 1): 199

Okra, a fruit high in water-soluble fibre (WSF) and widely consumed in Africa was investigated as a potential candidate to decrease cholesterol. The water-soluble fibre of some fruits and vegetables has been the focus of scientific research in relation to potential health benefits to cardiovascular diseases (CVD). The 3 weeks randomized crossover placebo study carried out among 30 healthy subjects concluded that Okra is an effective cholesterol lowering dietary adjunct. Okra might therefore be an interesting approach in the prevention of CVD risk factors as well as an oportunity for okra commercial challenge.

Recipe for Okra Elixir

(Serves four)


  • 1 pound (450g) fresh okra
  • 1 tsb ghee or 2 tbsp cold pressed olive oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1/2 tsp sea salt


  • Wash okra and dry it
  • Trim off the top and bottom and cut into ¼ inch circles
  • Heat the oil in a saucepan over medium heat and add the cumin and mustard seeds
  • When the seeds pop, add salt and stir
  • Add the okra and simmer until tender for 15 minutes
  • Stir often to avoid burning

Okra Barley Spinach Wok


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