A thick, silky stew of okra and leafy greens simmered with tomatoes, onions, and ground dried fish. This deeply savory dish is a daily staple across Chad, ladled generously over boule or kissar.
Ingredients
400g fresh okra, sliced
300g leafy greens (spinach or sorrel)
2 large tomatoes, chopped
1 large onion, diced
3 tbsp ground dried fish
3 tbsp groundnut oil
1 tsp salt
2 cups water
1 bouillon cube
2 cloves garlic, minced
Instructions
1Heat groundnut oil in a large pot over medium heat. Saute diced onion until soft and translucent, about five minutes.
2Add chopped tomatoes and garlic, cooking until tomatoes break down into a thick paste, roughly eight minutes of stirring.
3Add sliced okra and stir well. Cook for five minutes until okra begins to release its characteristic silky texture.
4Pour in water, add ground dried fish, bouillon cube, and salt. Stir thoroughly and bring to a gentle simmer.
5Add leafy greens and stir into the stew. Cover and simmer for fifteen minutes until greens are tender and the stew is thick.
6Serve hot over boule or kissar, ensuring each portion has a generous amount of the rich, mucilaginous sauce.
Did You Know?
The okra in daraba acts as a natural thickener, creating a texture that Chadians call "drawing" because of how the sauce stretches between the spoon and the bowl.