Okra and Greens

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

In Central Africa, okra is used in soups and stews for its mucilaginous thickening quality.

1 onion, chopped

2 tbsp red palm oil or any cooking oil, (red palm oil gives the most authentic taste)

1 cup water

1 ½ lbs greens, cleaned, stems removed, and shredded: cassava leaves, kale, collards, or similar)

24 okra pods

2 cups palm butter or nyembwe sauce, or canned palm soup base — or peanut butter can be substituted

2 chile peppers, chopped (or cayenne pepper or red pepper)

Heat oil in large pot. Saute onions until clear. Add water and bring to boil.

Add all remaining ingredients. Cook until all is tender, stirring often.

Nutrition Facts

Servings 4