“Ladyfingers” is the African name for okra and a fitting one for a delicate vegetable that we do not use nearly enough. Of course, the relish is best if made with fresh okra. The canned okra is a compromise but it does make a new and different relish to ad to your menu.


˝ cup onion, thinly sliced

2 Tbs. oil

˝ cup onions

2 cloves garlic

1 chili pepper (or use 1 tsp. crushed red pepper)

1 inch fresh ginger (or use 1 tsp. ground ginger)

2 lbs. fresh okra, trimmed at ends and cut in 1-inch slices (or drain two 16-oz. cans of okra)

1 fresh tomato cut in thin strips


In an electric skillet or large frying pan sauté ˝ cup onion, thinly sliced, in the oil until slightly brown. Chop ˝ cup onions, the garlic, chili pepper and ginger. Add to oil and sauté for 1 minute. Add the fresh (or drained canned) okra. Sauté for several minutes. Add the tomato. Sauté for 5 minutes. Pack into hot sterile jar. Serve hot or cold with meats and fish as a side relish.


yield : 1 quart


country : Tanzania


source : The African Cookbook