- In general, okra is used much more as a condiment than as a sauce in itself.
- 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.
- okra may be used for sauce preparation as much with vegetables as with meat, be it fresh or dried.
- When using fresh okra, we cut it into very small pieces, then we add it to the vegetables into boiling water.
- 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.).
- Then one must leave the sauce on the fire for a few minutes before serving.
- 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.
- In rare cases, okra is prepared alone as a sauce in itself (for example, during the time between sowing the fields and harvest).
- 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.