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