Lauded for its skin brightening benefits, the reigning wellness drink for some time was a simple slice of lemon in warm water. Then, adding a chunk of cucumber became popular – perfect for those drawn to its detoxing properties. Nutrient dense plant-based supplements chlorophyll and sea moss also each entered the chat, becoming another essential to take each day with water.

Now, members of the wellness set are drinking okra water, a drink derived from the eponymous tropical plant. Health and beauty influencers have led the online trend, incorporating the pre-strained mixture into morning routine videos in which they pour it into a glass and chug away. Content creator Dani Cole (whose okra water videos have garnered over 1 million views) suggested to her followers that the drink can “hydrate skin from the inside.” Even so, some remained sceptical, citing the drink’s slimy texture as a visual turn-off.

 

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But is there any substance behind the trend? Should we be drinking okra water? And how easy is it to make at home? April Morgan, head of nutrition at Artah, explains why the niche health trend has taken off and whether we should all be starting our mornings with a glass of okra water.

What is an okra plant?

“Okra is a flowering plant in the mallow family – the same family as hibiscus – and it’s been a staple ingredient in world cuisines for centuries,” Morgan explains. “Originating in Ethiopia, okra quickly became popular in India, the Middle East, the Caribbean and the American South.”

What is okra water?

“Okra water is a drink made by steeping sliced okra pods in water, overnight,” says Morgan. “The end result is a mucilaginous, grassy-flavoured drink.”

Does okra water have nutritional benefits?

“The mucilage in okra (a gel-like substance) acts as a prebiotic and supports the growth of beneficial gut bacteria,” says Morgan. This can result in improved digestion and regular bowel movements.”

“Okra also contains soluble fibre, which supports your gut microbiome, plus it can potentially help your body control its blood sugar levels by slowing the absorption of sugar in the digestive tract – while insoluble fibre can also bind to cholesterol and aid its removal from the body,” she adds.

Additionally, okra is rich antioxidants, such as quercetin and kaempferol, which can help to reduce inflammation and neutralise damage caused by free radicals. However, Morgan points out that in-depth research into the benefits of okra water is limited – though promising.

Why has drinking okra water has become a wellness ritual for some?

“Habit stacking is popular,” Morgan points out. The technique (also referred to as the 3-3-3 method) involves “stacking” one task on top of the other, to create a chain of ingrained habits. The idea is to upgrade your pre-existing routine. For example, if you struggle with to drink 2.5 litres of water each day, try adding electrolytes into your routine for a boost of hydration and healthy minerals.

“Okra water fits perfectly into this method,” Morgan adds. “It’s an easy hack to supercharge your water intake with minimal effort, plus, it has our gut and metabolic health in mind.”

Can anyone drink okra water?

“Most people can safely drink Okra water, however, those that have SIBO (small intestinal bacterial overgrowth) may want to avoid it, this because the mucilage present in okra is rich in soluble fibre, which slows digestion and can ferment in the gut. While this might be helpful in general, when it comes to digestion, there is a risk that SIBO symptoms can be exacerbated,” cautions Morgan.

How often should you drink okra water?

“If you’re focusing on blood sugar control, try drinking okra water consistently for 2 to 4 weeks and then reassess how your body responds – but for general wellness purposes, it can be taken daily,” Morgan advises. “Conversely, if your aim is to support your gut, it should be incorporated 2 to 3 times a day for a period of time and then cycled off.”

What is the difference between okra water and traditional West African okra soup?

Okra soup is a delicious traditional meal, commonly eaten in countries across West Africa – including Ghana and Nigeria. It also is often fashioned into a thicker stew and eaten with ground rice (rice milled and ground into a power) or fufu (boiled and pounded cassava, yams or plantain). “Okra soup is also often combined with rich ingredients like smoked fish, goat meat, palm oil, crayfish, and seasoning,” says Morgan. Okra water, on the other hand, is simply plain chopped okra steeped in water.