This is a simple vegetarian version of a Benin sauce. Crabmeat, dried smoked shrimp, or other protein could be added if desired.

Serves 4

INGREDIENTS:
1 pound fresh okra
2 medium-sized tomatoes, peeled, seeded, and coarsely chopped
1 habanero chile, pricked with a fork
1 cup water
Salt and freshly ground black pepper, to taste
Hot cooked rice or mash for serving

INSTRUCTIONS:
1. Wash and top and tail the okra, discarding any blemished or hard pods.
2. Place the okra, tomatoes, chile, and water in a heavy saucepan and bring to a boil. Lower the heat to medium and simmer, covered, for about 10 minutes, or until the okra is fork-tender.
3. Remove the chile when the dish is hot enough for your taste.
4. Season with salt and pepper and serve hot over rice or a mash.

Recipe from The Africa Cookbook: Tastes of a Continent, by Jessica B. Harris