Vegetarian
The Africa News Cookbook
4-6
30 minutes

Much Gabonese food is fiery-hot. Although we've reduced the pepper, you may want to further curtail it. You may use any edible, dark, leafy greens, but turnip greens and collards are particularly tasty when combined with okra. Try substituting pine nuts for palm nuts.

• 1 small onion, finely chopped
• 2 tblsp. palm oil, or other cooking oil
• 1 lb. greens, shredded
• 16 okra
• 1/2 cup palm nuts
• 4 chili peppers, finely chopped and crushed, or tsp. cayenne pepper

In a large, heavy saucepan, saute onions in oil until golden brown. Add remaining ingredients plus about 1/4 cup water. Simmer over low heat, covered, until nuts and greeens are tender, about 20 minutes.