Okra, also known as ladys 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.
½ pound / 225 g okra, finely chopped
2 tablespoons / 25 g margarine
¼ 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