

from: Central Africa | cooking method: boiling-simmering
Okra is generally thought to have originated in the wild in Northern or Northeastern Africa. It has been cultivated throughout Africa, the Middle East, and Asia for centuries, where it is used to give a mucilaginous thickening quality to soups and stews. It can be used fresh, or dried for storage. Okra was brought from Africa to the Americas by enslaved Africans. Africans also brought their names for okra. The English word okra comes from the West African Twi (or Tshi) language's nkruman or nkruma which was shortened in English to okra. In many Bantu languages of Central Africa, okra is called ngumbo, or ngombo, from which the Louisiana Creole-Cajun Gumbo soup-stew made from okra gets its name. See the early Gumbo recipes among the Rare Recipes of Mrs. M. Randolph, Mrs. L. Bryan, and Mrs. A. Fisher.

What you need
What you do
Canned palm soup base is usually available only in large cans; if you have more than needed, make some Poulet Nyembwe.
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Congo Cookbook recipes using Okra
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African Proverbs
Etigi okup idok onwum idem ; okuo ndaeyu akpa etak. (Efik) : The Etigi or Okro (Hibiscus esculentus) hears the time of harvest and bears fruit, reproducing itself ; it hears the dry season and perishes. N.B. -- Meaning, you come near me only when there is anything to be had, not when work is in hand.
  (from: Wit and Wisdom from West Africa, Richard Francis Burton)
Okro tik nor de grow pas en master. (Krio, Sierra Leone) : The okra tree does not grow taller than its master. Youth, even with a modern education, do not surpass their elders.
  (from: African Proverbs, Sayings and Stories Website, www.afriprov.org)
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