This often results from overgrown okra pods. There is nothing worse than tucking into a delicious okro stew only to end up with some tough pulp in your mouth. This brings us to our next point: how to pick the right okra pods. A common type found in West Africa is the cowhorn or the “local” variety which is short, thick and woody in texture. The leaves of the plant are just as hairy. They have highly fibrous flesh that can be so hairy it gives an itchy prick. Okra, sometimes described as lady fingers, are usually green and pointy. Similarly, in Ghana, in the Ashanti languages refer to it as nkuruma. The etymology for the word okro can be traced to the 1670s Nigerian Igbo word, ọ́kụ̀rụ̀. This is possibly due to historic references of the entire Sub Saharan African region as Aethiopia. The okro plant itself is native to West Africa, though sometimes the origin is attributed to Ethiopia. In fact, there are some versions of gumbo from Southern American cuisine, that are directly related to okro stew in West and Central Africa by name and consistency. Different variations of it can be found all over the region and the rest of the world. Okra (okro) stew must be one of the most widely known dishes originating out of West Africa. This Seafood Okra Stew is a classic West African way to enjoy okra (okro): wiith tiger prawns and white fish in a flavorful tomato sauce.
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