Traditional Zimbabwean Okra
Okra is highly appreciated in African cuisine and it’s a main ingredient in many stews and soups. This traditional Zimbabwean okra dish, also known as Derere, has a thick consistency, somewhere between a soup and a stew.
You can find similar recipes of this dish in other African countries, some with added proteins like seafood.
The traditional Zimbabwean version, however, involves only the most simple, affordable yet delicious ingredients. It is a taste of home for many who live abroad, and can now indulge in it thanks to okra’s growing popularity around the world.
Traditional Zimbabwean Okra
Ingredients
- 10 ½ oz okra chopped
- 1/2 tsp baking soda
- 1/2 cup fresh tomatoes chopped
- 1 medium spring onion chopped
- 3/4 cup water
- 1/2 tsp salt
- pepper to taste
- 1 small chilli chopped
- 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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