In his 1774 description of African diaspora foodways in Surinam, South America Englishmen John Gabriel Stedman tells us that African “frequently ate young Pods of the okra . . . which when boil’d . . . makes a very good Sauce when properly Seasoned with Cayenne Pepper. . . . ” In 1998 Olu Dara released the album In the World: From Natchez to New York. It contains a track titled simply Okra.
Okra Stories and Recipes: http://www.foodasalens.com/search?q=okra
Okra Sauce Recipes
1 pound fresh unblemished soft okra
2 medium ripe tomatoes, peeled, seeded and coarsely chopped
1 habanero pepper, pricked with a fork
1 cup water
Salt and freshly ground black pepper to taste
Wash the okra; remove the tops and snip the tails. Place the okra, tomatoes, pepper and water in a heavy saucepan. Bring to a boil, then reduce the heat to medium. Cover and simmer for about 10 minutes or until the okra is fork-tender. Remove and discard the habanero pepper when the dish is hot enough for your taste. Season with salt and pepper and serve hot over rice. Serves 4.