Growing up, I was an okra soup fanatic. Whenever my mother made it, I could be continually counted on to eat to excess and then promptly fall into a food coma. I've cut back as I've grown older because okra soup made with palm oil isn't the healthiest of dishes. Several chefs have attempted to adapt the recipe with vegetable oil to make it slightly healthier and reduce the cholesterol impact of the palm oil; however, I believe that the palm oil is essential to rich, deep flavor of the dish. I'm a okra soup purist, if you will. As such, these days, I only eat it sparingly, but relish those rare occasions. If you do choose to adapt the recipe with vegetable oil, I suggest using poultry instead of beef or smoked meat as the flavor is slightly better.
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