Delele is a Zimbabwean, Zambian, north-eastern Botswana and Northern South African dish made from a local plant of the same name, and often eaten with sadza or phaletšhe or Vhuswa. The English word for delele is okra.[1] Okra is also referred to as "derere".[1][2] It is prepared with baking soda and well known for its slimy texture. Delele can be dried before cooking, but more frequently it is cooked fresh.[citation needed]
The Vha-Venda people of South Africa cook the leaves of Corchorus olitorius in a similar manner. The dish goes well with vhuswa (pap or maize meal).
Description
Okra is a herbaceous, hairy annual plant of the mallow family (Malvaceae) and it is an edible food.[3]
See also
References
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