Traditional Zimbabwean Okra
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4.9
180 reviews
Excellent
Traditional Zimbabwean Okra
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Traditional Zimbabwean Okra is a dish of chopped okra cooked with baking soda, fresh tomato, spring onion, chili pepper, salt, and black pepper. This preparation produces a thickened, slightly brownish vegetable mixture with a flavorful, mildly spicy taste, usually served alongside sadza. The okra is stirred vigorously to achieve the desired texture and consistency.
Description
This Traditional Zimbabwean Okra recipe begins by washing and chopping fresh okra into small rounds after removing the tips and stems. Baking soda is added to boiling water, then the okra is cooked while being stirred vigorously to modify texture and reduce sliminess. Fresh chopped tomato, spring onion, salt, and black pepper (including extra ground black pepper) are incorporated and cooked further, thickening the mixture and developing a brownish color.
A chopped chili pepper adds a mild heat, which can be adjusted based on preference. This okra dish is traditionally served cooled alongside sadza, a staple maize meal in Zimbabwe. It can be garnished according to taste during serving.
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Ingredients
- 10 ½ oz okra chopped
- 1/2 tsp baking soda
- 1/2 cup tomato chopped, fresh
- 1 spring onion chopped, medium
- 3/4 cup water
- 1/2 tsp salt
- black pepper to taste
- 1 Chili pepper chopped, small
- 1/2 tsp black pepper ground
Instructions
- Start by rinsing the okra thoroughly and allowing it to drain of excess water in a colander. Then take each piece, remove the tips and stems and chop into small rounds.
- Then pour the 3/4 cup (180 ml) of water in a medium-sized saucepan and heat it to a boiling point. Carefully add the baking soda to the pan, keeping in mind that it will foam as you add it.
- Then it's time to add in the okra. Stir vigorously using a wooden spoon for about 3 minutes, then add the chopped tomatoes, spring onion and salt and pepper to taste. Cook the mixture while stirring constantly for another 5 minutes or so.
- The soup should become more brownish in colour and thicken to a nice consistency.
- Set the mixture aside to cool, and serve it alongside sadza.
- If you prefer a milder spice level, adjust the amount of finger chilies you add to the dish.
- Feel free to get creative with the garnishes as you serve your okra and sadza dish. Enjoy!
Notes
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Overall Rating
4.9
180 reviews
Excellent
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