The exact origin of okra is unknown. The plant is more then likely native to tropical parts of Africa, India, or Southeast Asia, where wild Abelmoschus species have the highest species diversity. The cultivation of okra requires little attention because of its natural resistance to drought, pests, and diseases. The unripe fruit pods are eaten as a vegetable in many regions of the world. Unripe okra fruits can be dried for later use. The leaves and young shoots are edible and cooked as a vegetable similar to spinach or eaten raw in salads. Okra is a vegetable@low in calories but a good source of Vitamin C, provitamin A, and minerals like calcium, magnesium, and potassium. The high content of mucilaginous sap makes the fruit ideal for people with stomach ailments. The seeds contain a greenish-yellow oil high in unsaturated fats. The high quality oil, called ambretta, is used in the food and perfume industry and as a therapeutic oil. I’ve read that in times when coffee wasn’t readily available, the seeds were roasted, ground, and used as a coffee substitute. We got curious and had an abundance of dry okra pods so @essenseofyi took the initiative to experiment. I was a bit skeptical at first but this actually is almost identical to the the coffee flavor I know minus the bitterness! Definitely a win as a caffeine free morning beverage. ・・・ #growninhaiti #okra #gumbo #AbelmoschusEsculentus #beneficial #edible #coffeesubstitute #moreningbeverage #tastetest #delicious #caffeinfree #organic #homemade #handmade #roasted #freshlyground #haiti #ayiti #organic https://www.instagram.com/p/B7GhAD8lsVq/?igshid=13yuirfx51t5g
