Lafoye kogo

Nigerian fresh okra sauce called lafoye in a local culinary source, to be served with a grain paste. The method in this recipe is a domestic adaptation, not a verified local formula.

Ingredients

• 500 g fresh okra, washed and stemmed
• 1 medium onion, chopped
• 2 ripe tomatoes, crushed
• 2 tablespoons vegetable oil
• 900 ml water or low-sodium broth
• 1 clove garlic, crushed
• Salt to adjust at the end of cooking
• Optional chili, served separately

Preparation

Wash and dry the okra. Remove the ends without cutting too deeply into the pods, then finely chop or pound in small quantities.

Heat the oil in a pot. Add the onion and cook for 5 minutes over medium heat until tender.

Add the garlic and tomatoes. Cook for 8 to 10 minutes, stirring, until the tomato is reduced and the oil is no longer separated on the surface.

Pour in the hot water or broth and bring to a simmer. Add the okra and mix to distribute it well.

Lower the heat, partially cover, and cook for 20 to 25 minutes. Stir gently every few minutes to prevent the okra from sticking.

Check that the pieces are tender and the liquid has a slightly cohesive texture. Add a little hot water if the sauce is too dense; continue for a few minutes if it remains too fluid.

Salt cautiously, taste, and serve immediately with a grain paste. Offer chili separately.