Much Gabonese food is fiery-hot. Although we’ve reduced the pepper, you may want to further curtail it. You may use any edible, dark, leafy greens, but turnip greens and collards are particularly tasty when combined with okra. Try substituting pine nuts for palm nuts.
1 small onion, finely chopped
2 tblsp. palm oil, or other cooking oil
1 lb. greens, shredded
16 okra
½ cup palm nuts
4 chili peppers, finely chopped and crushed, or 2 tsp. cayenne pepper
In a large, heavy saucepan, sauté onions in oil until golden brown. Add remaining ingredients plus about ¼ cup water. Simmer over low heat, covered, until nuts and greens are tender, about 20 minutes.
Serves 4 - 6.
country : Gabon
course : vegan dish
source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman