Dongo-dongo

🌿 Okra cooked with tomato, onion and a little nutmeg. A plant-based sauce for four, with its naturally lightly thick texture.

Ingredients

• 500 g trimmed fresh okra
• 200 g tomatoes
• 100 g onion
• 30 g spring onion
• 6 g garlic
• 30 ml neutral oil
• 200 ml water, added gradually
• 3 g salt
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon black pepper

Preparation

Wash and trim okra, reject fibrous pods, weigh 500 g and cut into 1 cm rounds.

Chop tomatoes, onion, spring onion and garlic.

Heat oil; cook onion four minutes and garlic 30 seconds.

Add okra and stir gently for three to four minutes.

Add tomatoes with their juice, nutmeg, some salt and 100 ml water. Simmer ten minutes.

Check tenderness, add remaining water gradually as needed and cook another five to eight minutes.

Add spring onion and pepper for one to two minutes. Adjust salt and reduce briefly if necessary.

Serve four portions hot. Cool promptly, refrigerate up to 48 hours and reheat thoroughly.