Delele — Print Recipe — The Culinary Codex

Tender okra cooked until naturally slimy and combined with tomatoes and bicarbonate of soda, creating a distinctly textured relish for nshima.

Ingredients

1 Wash okra and slice into thin rounds, about half a centimeter thick.
2 Place okra in a pot with water and bicarbonate of soda, which enhances the natural sliminess.
3 Cook over medium heat for ten minutes, stirring occasionally as the okra releases its mucilage.
4 Add chopped tomatoes and onion, stir well, and cook for five more minutes.
5 Season with salt and continue cooking until the relish reaches a thick, slimy consistency.
6 Serve alongside nshima, using the nshima to scoop up the slippery relish by hand.

Did You Know?

The slimy texture of delele, which many Western diners find unusual, is prized in Zambian cuisine and is intentionally enhanced with baking soda.