How to Make Okra Coffee


Okra provides a natural thickener for soups and stews, and the deep-fried stuff tastes like heaven. It's crunchy and a little sweet when fried, giving stir-fries a little something extra. It even makes a pretty garnish for salads. However, okra isn't just a Southern treasure, nor is it just for the dinner table. Next time you pick up some okra, try it for breakfast -- as coffee. Roasted okra seeds make a tasty substitute for coffee, giving hope to those weaning off of caffeine, but unwilling to drink decaf or give up that coffee taste.

Things You'll Need

  • Small pan
  • Raw okra seeds
  • Wooden spoon
  • Nut grinder
  • Coffee filter
  • Egg
  • Egg separator
  • Small spoon
  • Heat a small pan over medium low heat until you can feel warmth radiating up off of the pan with your palm.

  • Pour about a cup of raw okra seeds into the pan. Let them roast until they turn dark brown, about 15 to 20 minutes. Stir the seeds every two or three minutes with a wooden spoon to keep them from burning.

  • Pour the hot, roasted okra seeds into a nut grinder and pulverize them into powder. You may skip this step if you don't have a nut grinder; the grind just makes the coffee flavor a little stronger.

  • Pour the ground okra seeds into a coffee filter.

  • Crack an egg into an egg separator over the coffee filter. Allow the white to fall into the coffee filter.

  • Gently squish and mix the egg white into the ground okra seeds with a small spoon. Place the coffee filter into your coffee maker and use as you would to make coffee.

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  • Photo Credit Hemera Technologies/ Images
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