Coffee from Okra:
What do you need?
a. matured or dried okra seeds
b. roasting pan
c. osterizer or grinder
d. turner
Procedures:
1. Select matured or dried seeds and separate them from pods.
2. Prepare the roasting pan and the turner
3. Put the roasting pan on a flame, let it become hot.
4. Put the okra seeds and roast it over the pan using the turner.
5. Turn the seeds until it become roasted, and turn black.
6. Put the roasted okra seeds into a container and let it cool.
7. Grind the okra seeds.
8. Presto! you have now aromatic coffee substitute which can also be used as expectorant.
****trail of breadcrumbs****
At the price of coffee today, this is a good recipe to have.
I knew the pioneers cooked barley in a dry skillet, till brown and then ground it, in the beginning of its life, I think it was Postom [sp?] that was made from grains, may not be sold today, was a few years ago, one of the oldest products.
Dandelion roots and Chickory were also forms of coffee subs.
At the price of coffee today, we may look at the subs for it.
Are you noticing that the cans are not of standard taste or even color, within the same label?
I have used Folgers columbian coffee for years and I have gotten several cans in the last year that you could see the filler material, it is half the color of normal and takes almost twice as many grounds.
Thanks for posting the recipe.