Nigerians enjoy a wide and varied diet – often including foods which are only available locally. This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.
The word “okra” comes from Africa and means “lady’s fingers” in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it’s properties.
When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
3 cloves garlic
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt
Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.
Serve with cooked rice and a meat stew, for protein.
With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!
For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food.