Have an okra indulgence

Okra is a smooth vegetable enjoyed by people in northern Uganda, sections from the east and west and in West Nile. The Acholi call it Otigo lwoka, it is called Bamie among the Lugbara while Batooro call it Eteeke. Despite the different names, the way okra is prepared tends to be similar.

Okra is harvested while still tender otherwise it will not have its slimy form and subtle flavour. It is ridged in length with a fuzzy pod that contains rows of edible seeds. It is the seeds that produce a sticky and viscous liquid when cooked. Among the Acholi, okra is a favourite, especially of the elderly who love it pasted with simsim and peanut paste ( odi).

“The elders are used to those days when there was no cooking oil when they used odi. But the youth seem to prefer cooking oil. Besides, preparing pasted okra is a longer process,” Hellen Laker, an Acholi says. Otigo lwoka is served at local functions like introductions. Mourners also carry it for the bereaved when they go to offer condolences.

At Chris and Doreen Restaurant, Otigo is among the sauces that are always sold out first. A plate goes for between Shs2,500 and Shs3,000. At the local market, seven fingers cost between Shs200 and Shs400.

“Eteeke prevents and heals joint pains. No wonder my grandparents used to prepare it. Unfortunately, today, people have forgotten about how nutritious Eteeke is. Besides its nutritional value, I enjoy its taste with karo (millet),” said Violet Byaruhanga, a 68- year-old Mutooro from Kabarole District.
Among the Batooro, however, eteeke was restricted to household consumption and was never part of any occasion or party and is a delicacy among older people. It is fried with cow ghee and eaten with millet dough. Alternatively, fresh okra is pounded then mixed in a saucepan of water (about a cup) and boiled for 15 minutes. Ghee is then added to it.

Among the Lugbara, okra has been cherished for ages, as 47-year-old, Hellen Anderu reveals. “People in West Nile love okra because it is a heavy sauce. Other sauces are not considered as wholesome as okra. After the first harvest, people prepare a lot of okra and drink the soup with a belief that it restores the energy lost during the planting season,” she says.

Anderu reveals that okra can be mixed with many sauces like fish, dry meat and cowpeas. Using simsim paste is a traditional way of preparing it although it is also often fried. Okra is also added to mukene, pumpkin leaves or beans and served with millet, dough, cassava or posho.

According to online sources, okra is highly nutritious. It is rich in fibre and Vitamin C. It is good antioxidant. For those who want to lose weight, it is recommendable since it is free of cholesterol and fat.

Okra is also a source of calcium and potassium.

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