Guinean Okra Sauce

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Anne-Marie 0

"This is a very typical dish found throughout West Africa, and accompanies rice and peanut sauce, among other dishes. It looks extremely unappealing, as the correct consistency is that of green slime, but the taste grows on you. Use a small amount (1/4 cup) to mix with a serving of rice and peanut sauce."
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13 m servings 10 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with water and bring to a rolling boil over high heat. Once the water is boiling, stir in the frozen okra and return to a boil. Cook the okra uncovered, about 8 minutes. Drain well in a colander set in the sink, but do not rinse. Trim the stems off the okra.
  2. Place the trimmed okra, chile pepper, garlic, lemon juice, and salt into a food processor. Process until smooth, about 30 seconds. Season to taste.




I've never made this before but I have eaten it and absolutely loved it. I was pretty sure it was okra when I ate it by the seeds in it. I was wonderful alongside a head-on grilled fish, roast...

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