Okra is one of the few foodstuffs native to Africa to have attained world-wide penetration. It is used throughout Africa. It is eaten throughout Africa, the Middle East and Asia due to its mucilaginous qualities when cut, as this aids in the thickening of soups and stews.
- 1 onion, chopped
- 2 tablespoon palm oil (or groundnut oil with added paprika)
- 500 grams’ mixed greens (any cassava leaves, kale, collard greens, sweet potato leaves) washed and with stems removed
- 20 okra
- 500 ml nyembwe sauce or palm sauce base
- 3 green chillies, chopped
- 250 ml water
Add the oil to a large pot and fry the onions until translucent. Add the water and bring to a boil. Now add all the remaining ingredients and continue cooking gently until the greens are tender. Stir often to prevent burning.