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
editOkra is a herbaceous, hairy annual plant of the mallow family (Malvaceae) and it is an edible food. Not to be confused with Delele. These are two different plants[3]
See also
editReferences
edit- ^ a b "Zimbabwe Agricultural Journal". Volume 83, Issue 5. Zimbabwe Ministry of Agriculture. 1986.
Okra, (Abelmoschus esculentus L. Moench) also known as lady's finger or "gumbo" in the United States of America and "Derere" or "Delele" in Zimbabwe, is an important vegetable grown throughout the tropics. Its edible pods are ...
- ^ Dutiro, C.; Howard, K. (2007). Zimbabwean Mbira Music on an International Stage: Chartwell Dutiro's Life in Music. SOAS musicology series. Ashgate. p. 93. ISBN 978-0-7546-5799-6.
- ^ "okra | Description & Uses". Encyclopedia Britannica. Retrieved 2020-05-30.
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