Ethiopia and South Africa – Okra and Nyanya Chungu Stew
By Mabimbi Don
This cuisine is an African one, from Ethiopia (Okra) and South Africa(Nyanya chungu).
Nyanya chungu is a Swahili word refers to green tomatoes (see picture), and they are used in various vegetable preparations, due to their health benefit including viatamins and proteins.
This stew can be eaten with bread, rice or potatoes depending on ones favour and takes about 15-20 minutes of preparation.
Let us prepare this local cuisine from Africa, welcome.
- 20 Okra.
- 8 Nyanyachungu.
- 1 Carrot.
- 1 Bulb onion.
- 2 Tomatoes.
- 1 Green pepper.
- Vegetable Masala.
- Wash Okra and cut into favourable pieces, do the same to carrot, Onion, green pepper and tomatoes.
- Wash nyayachungu and remove the upper bud, cut into small box-like shape.
- Add oil into the frying pan and start with frying nyanyachungu. (this takes 3-4 minutes)
- Add Okra, onions, green pepper and carrots at the same time. Add amount of resonable salt (atleast a half os tea spoon).
- Fry the mix for about 5 minutes more, add tomatoes and boil for 5 minutes more.
- Be attentive so that the mix won’t burn, by adjusting heat amount.
- Add one tea spoon of Masala into the mix while stirring, add some soup and let the stew boil for 4-6 minutes more.
- The stew is ready for table lunch or dinner, enjoy the taste.
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