Delele (Okra)
A vibrant and hearty dish cherished in Zimbabwe, Zambia, and north-eastern Botswana, Delele (Okra) is known for its unique slimy texture and rich flavor. This simple yet soulful preparation, featuring fresh okra and tomatoes, pairs perfectly with sadza or nshima, bringing the essence of village cooking to your table.
Ingredients
Nutrition (per serving)
Instructions
Dice the tomato into small pieces.
Remove the stems and bottoms from the okra pods and rinse gently.
Place 1 cup of water in a small pot and bring to a boil over medium heat.
Once the water is boiling, stir in the bicarbonate of soda.
Add the diced tomato, okra, and salt to the pot.
Allow the mixture to boil, stirring occasionally with a wooden spoon.
Continue cooking until the okra softens and the mixture thickens, about 20-30 minutes. The dish is ready when it overflows slightly, indicating the okra is fully cooked.
Serve hot alongside sadza, nshima, or phaletšhe.
Pro Tips
- Fresh okra is preferred for a vibrant flavor, but dried okra can be used; soak it in water before cooking.
- The bicarbonate of soda enhances the slimy texture, a signature of this dish, but use sparingly to avoid bitterness.
- Stir gently to maintain the okra’s shape while ensuring even cooking.
- For a less slimy texture, cook the okra for a shorter time or rinse thoroughly before cooking.
- This dish is traditionally served with a starchy side like sadza or nshima to balance its rich texture.
Cultural Significance
Delele, or okra, is a beloved dish across southern Africa, symbolizing resourcefulness and the bounty of the land. Often prepared in rural homes, it reflects the ingenuity of using local plants to create nutritious, flavorful meals that bring communities together over shared plates.