Cookbook: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.

Ingredients

 * 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

Equipment

 * Large pot
 * Cutting board
 * Knife
 * Wooden spoon or spatula

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion, minced garlic, and chopped hot pepper to the pot. Sauté until the onions are soft and translucent.
 * 3) 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.
 * 4) Add the sliced okra and diced tomato to the pot. Stir well to combine the vegetables with the spice mixture.
 * 5) Season the stew with salt to taste. Adjust the seasoning according to your preference.
 * 6) 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.
 * 7) Stir occasionally during cooking to prevent sticking and to ensure even cooking of the okra and tomatoes.
 * 8) Once the stew is ready, remove the pot from the heat and let rest for a few minutes before serving.

Notes, tips, and variations

 * 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.