While the origins of okra have been disputed, there is no denying that this vegetable – also known as gumbo – has strong roots in African history. Okra is now cultivated in many tropical and subtropical countries, such as India, Brazil, Thailand and Spain.
When we say “okra,” we mean the fruit or the pod. It can be boiled, fried, grilled, or dried. In may countries, okra is deep-frozen, canned or pickled. Okra’s thick charateristic gives it great culinary capability to thicken soups and stews. Our ground, grass-fed lamb or goat is great here, but lamb or goat stew meat is just fine too.
We encourage you to try this dish in the hopes that you will appreciate the nutritional value and culinary wonders of okra and moringa fruit pods and incorporate it into your daily diet. Green beans or aspargus can be substituted for moringa pods.
This recipe is by chef Benedicto Marinas. Benedicto is a chef from the Philippines and worked professionally in Manila, Atlanta, New Orleans, France, Australia, West Africa and currently in New York. He will go to great lengths to find the perfect meal, stopping along the way to help those who struggle with food insecurity and malnutrition. He has just completed a book on utilizing moringa to improve diets in Mali, West Africa.
- Heat the oil over medium-high heat in a large skillet.
- Add garlic. Brown.
- Add onion and tomatoes.
- Add ground lamb. Cook for no more that 3 minutes.
- Pour in soumbala or fish broth. Let it boil.
- Add the moringa fruits and okra. Cook until the vegetables are tender, approximately 5-8 minutes.
- Season with salt and pepper if desired.