Lumanda (Zambian Okra Stew)
Lumanda is a Zambian okra stew built from a short list of pantry vegetables and four ground spices. The okra is the point here: it simmers gently under a lid until tender, and its natural body thickens the tomato and onion base without any added starch. Paprika, cumin, turmeric and coriander are toasted briefly in the oil first, and a chopped hot pepper sets the heat. Spoon it over nshima, the way it is traditionally eaten.
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the onion, garlic and hot pepper. Sauté until the onion is soft and translucent.
Stir in the paprika, cumin, turmeric and coriander. Cook for a minute or two, until the spices smell fragrant.
Add the sliced okra and diced tomato and stir well so the vegetables are coated in the spiced onion mixture. Season with salt, tasting as you go.
Turn the heat to low, cover the pot and simmer for about 15 to 20 minutes. The stew is ready when the okra is tender and cooked through.
Stir now and then while it simmers so nothing sticks to the pot and the okra cooks evenly. For a thicker stew, add a spoonful of cornmeal or cassava meal during cooking.
Take the pot off the heat and let the stew rest for a few minutes. Serve with nshima, a stiff maize porridge, or with rice or bread.
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