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Derere
Okra Stew
Derere is a traditional Zimbabwean okra stew, known for its unique texture and simple preparation. It's often cooked with tomatoes and onions, and served as a side dish or a light meal with sadza.
ð§ ææ
- 500 g Okra(fresh, washed and sliced into 1/2-inch rounds)
- 2 medium Tomatoes(chopped)
- 1 small Onion(chopped)
- 1 tsp Baking soda
- 1.5 cups Water
- to taste Salt
- 1/4 tsp Black pepper
- 1 Chili pepper (optional)(small, chopped)
ðšâð³ äœãæ¹
- 1
In a medium saucepan, bring 1.5 cups of water to a boil. Carefully add the baking soda; it will foam up.
- 2
Add the sliced okra and chopped tomatoes to the boiling water. Stir vigorously with a wooden spoon for about 3 minutes. The baking soda helps to break down the okra and reduce its sliminess.
- 3
Add the chopped onion and chili pepper (if using). Continue to stir and cook for another 5-7 minutes, until the tomatoes have softened and the okra has a slightly thickened, stew-like consistency.
- 4
Season with salt and black pepper to taste. Stir well.
- 5
Simmer for a final 2 minutes. Serve hot, traditionally with sadza.
ð¡ ããã®ã³ã
- âVigorous stirring is key to achieving the desired texture and preventing overflow.
- âStart with less water if you prefer a thicker stew.
- âSome variations include adding a bit of cooking oil for richness.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a tablespoon of cooking oil for a richer flavor.
- Serve with rice or bread if sadza is not available.