Understanding the traditional values and use of okra among pregnant women in western Ethiopia: a qualitative study

Abstract

ObjectivesThis study explored the traditional values and use of okra among pregnant women, how okra plants are obtained, prepared and used by pregnant women, and the associated beliefs and meanings attached to it in western Ethiopia.DesignQualitative research.SettingRural areas of western Ethiopia.ParticipantsA purposive sampling technique was used to select a total of 86 pregnant women (14 for in-depth interviews and 72 for focus group discussions) in western Ethiopia.ResultsTraditionally okra is used as a source of income and is a common food for guests visiting homes. In line with this, pregnant women in the western part of Ethiopia mainly consumed okra pods. For future consumption and preservation for a long period, they usually transform okra into powder.ConclusionsOther parts of the okra plant rather than pods are not known as a food source and are the most neglected food sources in rural districts of western Ethiopia. The study provides evidence that supports nutritional behavioural change communication interventions on promoting the utilisation of different parts of okra and awareness creation on the nutritional values of okra.