Okra and Greens
Okra and Greens Recipe from Chad
Introduction
Okra and greens is a delicious and nutritious dish that combines the flavors of okra, collard greens, and a rich palm peanut butter sauce. This recipe is a staple in many West African countries and is enjoyed for its hearty and comforting flavors.
History
Okra and greens has a long history in West African cuisine, where it is often served as a side dish or main course. The combination of okra, greens, and palm peanut butter is a traditional flavor profile that has been passed down through generations.
Ingredients
- 1 onion, chopped
- 2 tbsp of palm oil or any cooking oil (palm oil gives the most authentic taste)
- 1 cup water
- 1 lb greens, cleaned, stems removed, and shredded: cassava leaves, kale, collards
- 20 okra
- 2 cups palm butter or nyembwe sauce, or canned palm soup base—peanut butter can be substituted
- 2 or 3 chile peppers, chopped (or cayenne pepper)
How to prepare
- Heat the oil in a large pot.
- Saute the onions until they become clear.
- Add the water and bring it to a boil.
- Add all the remaining ingredients.
- Cook until everything is tender, stirring often.
Variations
- Substitute collard greens with kale or spinach.
- Use almond butter or cashew butter instead of palm peanut butter.
- Add diced tomatoes or bell peppers for extra flavor.
Cooking Tips & Tricks
Be sure to sauté the onions until they are clear to bring out their sweetness.
- Stir the pot often to prevent the palm peanut butter from sticking to the bottom.
- Adjust the amount of cayenne pepper to suit your spice preference.
Serving Suggestions
Okra and greens can be served as a main course with rice or fufu on the side. It can also be enjoyed as a side dish with grilled meat or fish.
Cooking Techniques
Be sure to cook the okra until it is tender but still slightly firm.
- Simmer the dish on low heat to allow the flavors to meld together.
Ingredient Substitutions
Use vegetable oil instead of palm oil.
- Substitute cayenne pepper with paprika for a milder flavor.
Make Ahead Tips
Okra and greens can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Presentation Ideas
Serve okra and greens in a large bowl with a sprinkle of chopped peanuts on top for added crunch. Garnish with fresh cilantro or parsley for a pop of color.
Pairing Recommendations
Okra and greens pairs well with grilled chicken, fish, or tofu. Serve with a side of rice, couscous, or quinoa for a complete meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of okra and greens contains approximately 250 calories.
Carbohydrates
Each serving of okra and greens contains approximately 20 grams of carbohydrates.
Fats
Each serving of okra and greens contains approximately 15 grams of fats.
Proteins
Each serving of okra and greens contains approximately 10 grams of proteins.
Vitamins and minerals
Okra and greens are rich in vitamins A, C, and K, as well as minerals like calcium and iron.
Alergens
This recipe contains peanuts and palm oil, which may be allergens for some individuals.
Summary
Okra and greens is a nutritious dish that is rich in vitamins, minerals, and proteins. It is a great option for a healthy and satisfying meal.
Summary
Okra and greens is a flavorful and nutritious dish that is easy to make and perfect for a weeknight dinner. With a rich palm peanut butter sauce and tender collard greens, this dish is sure to become a new favorite in your recipe rotation.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a token of appreciation, she handed me a small basket filled with fresh okra and greens from her own garden.
I had never cooked with okra before, but Mrs. Jenkins assured me that it was easy to prepare and delicious when paired with greens. She shared with me her own family recipe, passed down from generation to generation. I was intrigued by the combination of the two vegetables and couldn't wait to give it a try.
When I got home, I laid out all the ingredients on my kitchen counter. The okra was slimy to the touch, but I remembered Mrs. Jenkins telling me that washing it with vinegar would help remove the stickiness. As I chopped the okra into small pieces, I could already imagine the flavors coming together in the dish.
Next, I turned my attention to the greens. Mrs. Jenkins had given me a mix of collard greens and spinach, which she said would add a nice contrast of textures and flavors to the okra. I washed and chopped the greens, removing any tough stems, and set them aside.
In a large skillet, I heated some oil and added chopped onions and garlic. The aroma that filled my kitchen was intoxicating, and I knew that this dish was going to be something special. I added the chopped okra to the skillet and sautéed it until it was tender.
Then, I added the greens to the skillet, stirring them gently to combine with the okra. Mrs. Jenkins had told me to season the dish with salt, pepper, and a pinch of red pepper flakes for some heat. I followed her instructions and continued to cook the okra and greens until the greens were wilted and the flavors had melded together perfectly.
I couldn't wait to taste the final result. I spooned some of the okra and greens onto a plate and took a bite. The flavors exploded in my mouth – the earthiness of the greens, the slight bitterness of the okra, and the subtle heat from the red pepper flakes. It was a symphony of flavors that danced on my taste buds.
I knew that this recipe would become a staple in my kitchen. Over the years, I made it countless times, tweaking it here and there to suit my own tastes. Sometimes, I would add some smoked sausage or bacon for extra flavor, or a splash of vinegar for a tangy kick. Each time I made it, I would think of Mrs. Jenkins and the day she shared her family recipe with me.
As I sit here now, writing this story, I can't help but smile at the memories that flood back to me. The simple joy of discovering a new recipe, the satisfaction of creating something delicious from scratch, and the bond that food creates between people. Okra and greens will always hold a special place in my heart, not just for its flavors, but for the memories it brings with it.