Okra is valued for its tender and delicious fruits.
It has been reported to have an average nutritive value of 3.21, which is higher than that of tomato, eggplant, and most cucurbits except bitter gourd.
Okra fruit is commonly processed into soups and stews.
The process involves slicing, drying, and grinding, and the resulting material can then be mixed with other ingredients to make soup.
Okra is largely grown in large quantities in different parts of Nigeria and other West African countries because of the favorable climatic conditions
