Okra, also known as lady’s fingers and gumbo, are the pods of a tropical African plant. They produce a gluey substance when cooked that thickens soups and stews, as in this recipe.


pound / 225 g okra, finely chopped

2 tablespoons / 25 g margarine

teaspoon ground cinnamon

2 cups / 470 ml chicken stock




First, melt the margarine in a saucepan and then put in the okra, cinnamon, salt and pepper and the stock. Cover and bring to the boil. Now turn down the heat and let the soup simmer for 15 - 20 minutes.

After that let the soup cool a little and then transfer it to a blender. Mix well, adjust the seasoning and the consistency, adding more water, stock or milk if required. Return the soup to the saucepan and serve hot.


Serves 2 - 4.


country : Zambia

course : starter


source : The New Internationalist Food Book : Recipes from Africa, Asia and Latin America for Western kitchens with country information and food facts / Troth Wells