Okra
Surinam 1800, Public domain
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. . . . ”
Okra Sauce Recipe
Ingredients
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
Method
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.
