| Staple foods in the Nigerian diet include: peanuts or | | | | Curried Okra |
| ground-nuts, yams, cassava, fish, rice, okra, bananas, | | | | This traditional recipe for Okra (or Okro, as it is called |
| guinea corn and millet, and palm nuts. | | | | in some part of Nigeria) is one that can be created |
| They are usually starchy and Nigerians love to cook | | | | anywhere in the world, as it uses ingredients that can |
| with a lot of pepper and spices especially those from | | | | be found in any local store. |
| the southwest and southeast. This recipe uses all | | | | The word "okra" comes from Africa and means |
| local ingredients to create a tasty and nourishing meal. | | | | "lady's fingers" in Igbo, one of the languages spoken |
| These recipes celebrate the traditional food of | | | | in Nigeria. Although Okra originated from Africa, it is |
| Nigeria:- | | | | now available around the world. Some people |
| Egusi Soup | | | | consider Okra alone is too gooey, but this tasty |
| Ground Egusi seeds give this soup a unique color and | | | | recipe makes good use of it's properties. |
| flavour. If you can't find Egusi seeds in your store, | | | | When buying fresh okra, look for young pods free of |
| you can substitute pumpkin seeds or Pepitas which | | | | bruises, tender but not soft, and no more than 4 |
| you can find in Latin American grocery stores. This | | | | inches long. |
| soup is thickened with flour ground from seeds of | | | | 500g Okra |
| gourds, melons, pumpkins, and squashes, many of | | | | 2 Onions |
| which are native to Africa. | | | | 180g Oil |
| 200 g Water Leaves | | | | 3 cloves garlic |
| 50 g Egusi seeds | | | | 2 Tomatoes |
| 1 teaspoon Dry Ground Red Pepper | | | | 2 teaspoons of curry powder |
| 1 medium Onion | | | | ½ teaspoon of turmeric |
| 100ml Palm Oil | | | | Pinch of black pepper |
| 10g Dry Ground Crayfish | | | | ½ teaspoon of salt |
| 120g Fresh Tomatoes | | | | Slice one of the onions finely and fry gently in oil. |
| 100ml Water | | | | Liquidise the remaining onion, tomatoes and garlic. |
| Salt & Pepper to taste | | | | Add this puree to the frying onions. |
| Wash the water leaves well in clean, fresh water. | | | | Add the spices. |
| Liquidise or pulverise the onions, tomatoes and egusi | | | | Fry gently for five minutes. |
| seeds until smooth. | | | | Top and tail the okra and cut into pieces about 1cm |
| Add the dry ground pepper and fry in palm oil for | | | | thick. |
| five minutes. | | | | Add to the spices and cook gently for 10-15 minutes. |
| Add the water, put the lid on and cook for five | | | | Serve with cooked rice and a meat stew, for protein. |
| minutes. | | | | With thanks to the Nigerian people who made us so |
| Now add the water leaves, replace lid and cook for a | | | | welcome in their homes, gave us a love of traditional |
| further five minutes. | | | | Nigerian food and who helped us overcome our fear |
| Finally, add the crayfish and seasoning, warming | | | | of eating with our fingers! |
| through well. | | | | For further tips and ideas for cooking great and |
| Serve with pounded yam or cooked rice and a meat | | | | traditional food from around the world, visit Nigerian |
| stew, to provide protein. | | | | Recipes & Food |
| Alternatively, serve with eba, fufu or any suitable | | | | This article was submitted by Jen Carter, owner of |
| carbohydrate. | | | | the World Food & Recipes website. |