Okra Greens

Cameroonian Okra Greens Recipe with Cassava and Chile

Region / culture: Cameroon | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Okra greens is a traditional African dish that combines the flavors of okra, cassava leaves, and palm butter. This dish is not only delicious, but also packed with nutrients.

History

Okra greens has been a staple in African cuisine for centuries. It is a dish that is often enjoyed during special occasions and celebrations.

Ingredients

1 chopped onion
2 tbsp palm oil
1 cup water
1 lb (454 g) of shredded cassava leaves (manioc), cleaned and stems removed
20 okra
2 cup palm butter
2 chopped chile peppers

How to prepare

Heat the palm oil in a large pot and sauté the onions until they are browned.
Add water and bring it to a boil.
Add all the remaining ingredients.
Cook until everything is tender, stirring often.

Variations

Add smoked fish or meat for extra flavor.
Use spinach or kale instead of cassava leaves.
Include other vegetables such as tomatoes or bell peppers.

Cooking Tips & Tricks

Make sure to clean and remove the stems from the cassava leaves before shredding them.

- Stir the pot often to prevent the ingredients from sticking to the bottom.

- Adjust the amount of chile peppers to suit your spice preference.

Serving Suggestions

Okra greens can be served with rice, fufu, or plantains for a complete meal.

Cooking Techniques

This dish is best cooked in a large pot over medium heat, stirring often to ensure even cooking.

Ingredient Substitutions

If you can't find cassava leaves, you can use spinach or kale as a substitute.

Make Ahead Tips

Okra greens can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve okra greens in a large bowl with a side of rice or fufu for a traditional presentation.

Pairing Recommendations

This dish pairs well with a cold glass of palm wine or a refreshing ginger beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of okra greens contains approximately 300 calories.

Carbohydrates

Okra greens is a good source of carbohydrates, with each serving containing approximately 25 grams.

Fats

The palm oil and palm butter in this dish contribute to its fat content, with each serving containing around 15 grams of fat.

Proteins

Okra greens is a protein-rich dish, with each serving providing about 10 grams of protein.

Vitamins and minerals

This dish is packed with vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

This dish contains palm oil and palm butter, which may be allergens for some individuals.

Summary

Overall, okra greens is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Okra greens is a flavorful and nutritious dish that is perfect for any occasion. Enjoy the rich flavors of Africa with this traditional recipe.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was back in the summer of 1965, when I was just a young girl visiting my Aunt Maggie in the countryside. Aunt Maggie was known for her delicious Southern cooking, and I was always eager to learn new recipes from her.

One day, while we were out in the garden picking fresh vegetables, Aunt Maggie handed me a basket and told me to pick some okra greens. I had never heard of okra greens before, but she assured me they were a Southern delicacy and that I would love them.

As we walked back to the kitchen, Aunt Maggie began to tell me the story of how she learned to make okra greens. She explained that the recipe had been passed down through generations in our family, and that each woman added her own twist to it.

Aunt Maggie showed me how to wash the okra greens and chop them into bite-sized pieces. She then heated some bacon fat in a cast-iron skillet and sautéed some onions and garlic until they were golden brown.

Next, she added the okra greens to the skillet and let them cook until they were tender. She seasoned them with salt, pepper, and a pinch of sugar to balance out the flavors.

As the okra greens cooked, Aunt Maggie told me stories about her own grandmother, who had taught her how to make the dish when she was just a little girl. She spoke fondly of the times they had spent together in the kitchen, laughing and sharing family secrets.

When the okra greens were ready, Aunt Maggie served them with some cornbread and fried chicken. The flavors were unlike anything I had ever tasted before – they were savory, slightly sweet, and incredibly comforting.

That day, I knew that I had discovered a new favorite recipe. I asked Aunt Maggie to teach me how to make okra greens, and she was more than happy to pass down the tradition to me.

Over the years, I have made okra greens countless times, each time adding my own personal touch to the recipe. Sometimes I like to add a dash of hot sauce for extra heat, or a sprinkle of Parmesan cheese for a creamy finish.

I have shared the recipe with friends and family, and it has become a staple at our holiday gatherings. It always brings back memories of that summer day with Aunt Maggie, and the joy of discovering a new culinary tradition.

As I sit here now, stirring a pot of okra greens on the stove, I can't help but smile at the thought of all the wonderful memories this dish has brought into my life. Cooking is not just about following a recipe – it's about creating a connection to the past, and passing down traditions to future generations.

I am grateful for the gift of cooking that Aunt Maggie gave me all those years ago, and I will continue to cherish the memories of that day as I enjoy a warm bowl of okra greens.