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Lumanda (Zambian Okra Stew)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518642
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- 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.
Equipment
Large pot, Cutting board, Knife, Wooden spoon or spatula
Notes
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.