Name: Okra and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Central Africa
Ingredients: 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)

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.

Okra and Greens Recipe

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

Prep Time15 minsCook Time30 minsTotal Time45 minsYields4 Servings

Ingredients

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)

Instructions

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.

Ingredients

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)

Directions

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.

Okra and Greens

Ingredients Directions

Cassava leaves are also called Feuilles de Manioc.

Canned palm soup base is usually available only in large cans; if you have more than needed, make some Poulet Nyembwe.