Anagramas & Informações Sobre | Palavra Inglês OKRO

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Exemplos de uso de OKRO em uma frase

• Èbà is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as okra soup, chilli paste in Togo, bitter leaf soup or with either okro, ọgbọnọ (Igbo)/ apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbẹ̀gìrì, ofe akwu (banga soup) or egusi soup.
• The first use of the word okra (alternatively; okro or ochro) appeared in 1679 in the Colony of Virginia, deriving from.
• It is used in cooking traditional soups like egusi soup, okro soup (ILA), Ewedu soup, and ogbono soup.
• The major crops grown are millet, sorghum, rice, groundnuts, leafy vegetables, cowpea, bambara beans, okro, cotton, tomatoes and onions.
• For example, using palm oil in okro stew, eto, fante fante, red red or Gabeans, egusi stew, and mpihu/mpotompoto (similar to poi).
• Water yam, white yam, Yellow yam, coiling yam, cocoa yam, cassavas, beans (odudu), ugu, okro, akwukwo oho (oha), ahahara vegetable and many others keep the people healthy.
• Vegetables crops are also farmed, for example, fluted pumpkin, bitter leaf, waterleaf, okro, pepper and afang (Gnetum africanum), atama, editan (an orange cultivar), ntron, uyayak, mmeme, and utazi.
• Mendo is a collective name for round balls of foo-foo that are eaten with Balondo soups, including otong, erikaikong, ofere afang (erung), ofere oa iyeke (ogbono) fresh fish, mawuni (okro), ofere oa bove, and the mosuku.
• Among the vegetables planted in the town used for soup making are okro, spinach, ẹfo tẹtẹ (African spinach), ẹfo sọkọ (green vegetable), ẹfọ gbure (waterleaf), ewuro (bitter leaf), amunututu (waterleaf), ewedu (jute), igi oshe, and igi dẹrẹ.
• It is different from " Ila" which just means okro which in cooked Yoruba cuisine usually refers to a plain cooked okro or cooked with Iru separately cooked from a tomato-pepper based sauce called Obe-ata that it is eaten with alongsides Okele.
• Ibezim has also produced more than twenty pharmaceutical excipients from plants/natural sources - Colocasia esculenta (Cocoyam), Prosopis africana, Afzelia africana, Anacardiu moccidentale (Cashew), Irvingi agabonensis, Hibiscus esculenta (Okro); Manihot esculenta (Cassava), Tacca, Zea mays (Maize), Dioscolra dumetorum (3-leaved yam), Triticum aestivum (Wheat), Oryza sativa (Rice); Landolphia dulcis (climbing shrub), Colocynthis vulgaris (Melon) seed oil/cake, Natural clay, Beeswax, Mucin, Goat fat, Cow homolipids, Chitosan, Honey and Carragennan.

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