Has anyone used powdered okro before? Just got a packet from the shop and wondered how it is prepared. It is whitish in colour.

Never heard of that before.

U mean u can't see any okro seed?

This is what it looks like

Mix or whisk it in hot water. It draws automatically.

@Hola, Ok, will try that. They should have included some instruction on how to prepare.

There are always alternatives for most kinds of food sha. Everytin has been packaged to make cooking easier and for those abroad. Anywayz, if it isn't panadol, e no fit be like panadol.

Almost looking like gbegiri though.

Dear OP,always opt for natural Okra/Lady's finger.Studies show that they are rich sources of dietary fiber,Vitamin K and B-complex group of vitamins.




The more a food is processed and packaged,the further away it becomes from its natural state,and the more its synergistic nutrients are altered.Processed foods also contain added ingredients such as preservatives,which increasingly alters that food and its ratios.




..........you don't need a silver fork to eat good food.

This is very popular in the north especially among the hausas, more popular than Fresh okra.
it is called 'busashiyyar kubewa'(dried okra).

There has always been powdered okro from ages, infact I av always known it with my grandma for more than twenty years. It's the normal okro, diced and dried then pounded, it has no addictive contrary to an upper post, just that the one d op has is too smooth probably it was grinded in a milling machine. It's called orunla in yoruba, I know hausa do it too but I don't knw the name they call it.

It is called 'Orunla' in Yoruba land. My mum prepares it herself rom scratch and its a delicacy in my house. Prepare it like you are making normal okra, but the secret to this is you only need a little to make a full pot of okra soup.

Thanks Akinwole, it did work, but not quite like the one my mama made back in the days!

You are welcome. We cant compare the way our mums cooked with the way we cook in our generation. Most of us have forgotten about the natural spices such as "Iru", "Ogiri" and the likes. I remember my sister telling my mum how bad "ogiri" smells whenever my mum cooked with it. The end product is a very tasty soup of either okra or ogbono. Our mothers are great cooks and I doff my hat for them. Back to the ground okra, my mum sent me some and she said to mix it with the boiling mix of pepper and get a good consistency as it might be lumpy if I use it dry. Once you have mixed it properly, then u add it to the remaining boiling mixture and keep stirring till its well incorporated. Mine was a bit watery, I added a bit of ogbono to help thicken it and draw very well.