Lumanda (Zambian Okra Stew)
Lumanda is a flavorful Zambian okra stew that celebrates the unique taste and texture of okra. This vegetarian stew is made with fresh okra pods, tomatoes, onions, and a blend of aromatic spices. It is a delightful dish often enjoyed with nshima, a popular Zambian staple food.
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves of garlic, minced
1 hot pepper, chopped (remove seeds for less heat)
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground coriander
2 cups sliced fresh okra
1 tomato, diced
Salt, to taste
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion, minced garlic, and chopped hot pepper to the pot. Sauté until the onions are soft and translucent.
Stir in the ground paprika, ground cumin, ground turmeric, and ground coriander. Cook for a minute or two to release the flavors of the spices.
Add the sliced okra and diced tomato to the pot. Stir well to combine the vegetables with the spice mixture.
Season the stew with salt to taste. Adjust the seasoning according to your preference.
Reduce the heat to low, cover the pot, and let simmer for about 15–20 minutes, or until the okra is tender and cooked through.
15–20 minutes
Stir occasionally during cooking to prevent sticking and to ensure even cooking of the okra and tomatoes.
Once the stew is ready, remove the pot from the heat and let rest for a few minutes before serving.
- •For a thicker stew, you can add a spoonful of cornmeal or cassava meal to the pot during cooking.
- •Lumanda is traditionally served with nshima, a stiff maize porridge, but it can also be enjoyed with rice or bread.