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Okra Soup

Okra is a popular vegetable throughout Africa and the middle east, where it's called "bamia".  It's often eaten cooked, but is also preserved in brine.  It's not uncommon to see former soda bottles stuffed with pickled okra.  For this recipe though, you'll use fresh or frozen okra.  When cooked, okra creates a somewhat viscous, clear "slime", but it tastes better than it looks.


  • 1 kg. okra
  • 250 g. dried sausage or meat
  • 1 large onion
  • 1 clove of garlic
  • 1 red bell pepper or chile
  • 1 tablespoon chopped coriander
  • 2 teaspoons cumin
  • 1/8 cup cider vinegar
  • 1 teaspoon gray salt
  • 1 tablespoon butter, ghee, or animal fat
  • water


  1. Trim and chop the okra into 1 cm slices.
  2. Chop or grate the sausage or meat as finely as possible.
  3. Chop the onion, garlic, coriander, and chile.
  4. Fry the onion and chile together with the fat until the onion is almost clear.
  5. Add the okra, meat, spices, salt, and vinegar, and enough water to cover it.
  6. Bring it to a boil on high heat.
  7. Once it's boiling well, cover, and let it simmer for an hour to an hour and a half, depending on how tender you like your vegetables.
Serve hot.  It's especially good over cousous.