Cookbook:Lumanda (Zambian Okra Stew)
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Lumanda (Zambian Okra Stew) | |
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Category | Stew recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Lumanda is a flavorful Zambian okra stew that celebrates the unique taste and texture of okra. This vegetarian stew is made with fresh okra pods, tomatoes, onions, and a blend of aromatic spices. It is a delightful dish often enjoyed with nshima, a popular Zambian staple food.
Ingredients
[edit | edit source]- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 hot pepper, chopped (remove seeds for less heat)
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 2 cups sliced fresh okra
- 1 tomato, diced
- Salt, to taste
Equipment
[edit | edit source]- Large pot
- Cutting board
- Knife
- Wooden spoon or spatula
Procedure
[edit | edit source]- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, minced garlic, and chopped hot pepper to the pot. Sauté until the onions are soft and translucent.
- Stir in the ground paprika, ground cumin, ground turmeric, and ground coriander. Cook for a minute or two to release the flavors of the spices.
- Add the sliced okra and diced tomato to the pot. Stir well to combine the vegetables with the spice mixture.
- Season the stew with salt to taste. Adjust the seasoning according to your preference.
- Reduce the heat to low, cover the pot, and let simmer for about 15–20 minutes, or until the okra is tender and cooked through.
- Stir occasionally during cooking to prevent sticking and to ensure even cooking of the okra and tomatoes.
- Once the stew is ready, remove the pot from the heat and let rest for a few minutes before serving.
Notes, tips, and variations
[edit | edit source]- For a thicker stew, you can add a spoonful of cornmeal or cassava meal to the pot during cooking.
- Lumanda is traditionally served with nshima, a stiff maize porridge, but it can also be enjoyed with rice or bread.