This is originally a traditional Beninese dish made with okra, but after some outside input, I decided to use a veggie I was already familiar with, zucchini (though it would have been an experience!). I also had some carrots that I didn't have plans for, so I threw those in there too. What really made this dish, in my opinion, were the spices. Chili powder was called for, but I used my own combination of paprika and cayenne pepper. If I were to do it again, I think I would try out smoked paprika to give it a smokey flavor.
If you're like me, you've never heard of Benin (buh-neen)...
- Benin is known as the birthplace of Voodoo.
- 65% of the population is under the age of 25 years old.
- Benin's literacy rate is 38.4%.
- French is the official language, but only 33% speak it. Fon is the second most widely spoken language by 20% of the people, followed by Baatonum (9%) and Borgu Fulfulde (8%).
I listened to some traditional Beninese music while I cooked.
Gdoma Dessi (g-doh-mah des-si)
500 grams/1 lb. fresh okra (ladyfingers) - I used 3 medium sized zucchinis
2 large tomatoes, diced
1 large onion, finely chopped
2-3 tablespoons palm oil - I used olive oil
2 cups vegetable or chicken broth
2-3 cloves garlic, minced - I used 3 tsp. minced garlic
1 teaspoon ground crayfish (optional)
1 teaspoon ground chili pepper (adjust to taste) - I used 1/2 tsp cayenne pepper + 1/2 tsp paprika
Salt to taste - I didn't think it needed any salt!
2 cups chopped spinach or other leafy greens (optional)
1. Wash the okra and trim off the ends. Slice the okra into this rounds and set aside.
2. Heath the palm oil in a large pot over medium heat. Add the chopped onions and garlic, and saute until they become soft and translucent.
3. Stir in the diced tomatoes and cook until they begin to break down and release their juices, about 5-7 minutes.
4. Add the sliced okra to the pot, along with the vegetable or chicken broth. Bring the mixture to a gentle simmer.
5. Season the soup with ground crayfish (if using), ground chili pepper, and salt to taste. Stir well to combine the flavors.
6. Allow the soup to simmer for about 15-20 minutes, stirring occasionally, until the okra is tender and the flavors have melded together.
7. If desired, add the chopped spinach or other leafy greens to the soup during the last few minutes of cooking, allowing them to wilt slightly.
8. Once the soup is ready, taste and adjust the seasoning if necessary. Serve hot with your choice of staple, such as rice, fufu, or yams.
In French, the official language of Benin .... J'ai gagné mon badge! (I earned my badge!)
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