Daraba

Ingredients

 * Fresh or dried okra
 * Vegetables (tomatoes, etc.)
 * Condiments (salt, peanut butter, Maggi, piment)

Directions

 * 1) In general, okra is used much more as a condiment than as a sauce in itself.
 * 2) Okra is in fact added to a sauce so that it isn't too runny, but sticks together well enough to stick to the boule.
 * 3) Okra may be used for sauce preparation as much with vegetables as with meat, be it fresh or dried.
 * 4) When using fresh okra, we cut it into very small pieces, then we add it to the vegetables into boiling water.
 * 5) We wait until the two (okra, vegetables) are well-cooked before adding any condiments (salt, peanut butter, Maggi soy sauce or bouillon cubes, piment (hot spice), etc.).
 * 6) Then one must leave the sauce on the fire for a few minutes before serving.
 * 7) When using dried okra, we grind it into powder and put a certain quantity (in general, a tablespoon per litre of water for making sauce) in at the same time as the other condiments.
 * 8) In rare cases, okra is prepared alone as a sauce in itself (for example, during the time between sowing the fields and harvest).
 * 9) In this case, the sauce is composed of water, salt and okra (fresh or dried), cooked together. The quantity of okra must be sufficient enough for the sauce to be a sauce and not simply water.