Okra is the seed pod of the Abelmoschus esculentus plant, and it has a distinct ‘slimy’ texture. The tubelike fruit is filled with white seeds and sometimes called lady’s fingers for its long, slender shape. Okra originated in Ethiopia and was brought to North America by enslaved people and settlers centuries ago. This fantastic recipe was created by Sidi Riza who is native to Kenya.
Okra brings a generous helping of vitamins B1, B6, and K1, along with folate, calcium, copper, magnesium, manganese, phosphorus and potassium. Tomato boosts vitamins A and C while the amaranth leaves layer in even more vitamins and minerals to super-boost your nutrient density.
One serve provides 330 calories, 21 g protein, 3 g fat, 37 g net carbs and P:E = 0.5.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 400 g (14 oz) okra, stem end trimmed and chopped into ½” pieces
- 325 g (11 oz) amaranth leaves and stems, roughly chopped
- 3 large tomatoes, chopped into ¾” pieces
- 6 cloves of garlic, minced
- Add everything to a heavy saucepan or Dutch oven
- Season with salt and pepper
- Cook on medium heat until vegetables soften and meld, about 10-15 minutes
This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.
- maximum nutrient density
- low carb vegetarian
- egg & dairy-free
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