Nile River | AntiquityNOW

Small, green and oddly shaped, it is often called “slimy” by those who don’t appreciate its hidden virtues. But this is a vegetable that has staying power. Indeed, the okra has persevered for centuries, adapting to new recipes and new cultures, crossing oceans, filling the bellies of the hungry and even hydrating the skin. Today we bring you a hearty recipe for okra soup developed over the years by borrowing from the cultures that know and love this die-hard bit of nourishment. First, let’s take a look back to see how the okra began its journey. Continue reading →