Okra & Greens

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.

What you need

• one onion, chopped
• two tablespoons of palm oil or any cooking oil, (palm oil gives the most authentic taste)
• one cup water
• one pound greens, cleaned, stems removed, ,and shredded: cassava leaves ( Feuilles de Manioc), kale, collards, or similar)
• twenty okra
• two cups palm butter or nyembwe sauce, or canned palm soup base -- peanut butter can be substituted
• two or three chile peppers, chopped (or cayenne pepper)

What you do

• 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.

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

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