4.9 from 180 votes
Traditional Zimbabwean Okra
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.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
servings
Course:
Appetizer
Cuisine:
African
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!
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