In this edition, we spotlight Chef Lebo Phala’s traditional Delele (okra or Corchorus tridens) leaf stew. According to the chef, this dish holds cultural significance within the Venda community, where it is traditionally recommended to aid mothers in recovering from the physical strain of childbirth.
Delele (Tshivenda), is also called thelele in Sepedi and gushe in Xitsonga. Okra vegetable is said to contain beneficial antioxidants, fiber, vitamins and minerals.
Delele Leaf Stew
Ingredients
- A big bowl of okra leaves.
- 1 tomato (chopped).
- 1 spring onion (chopped).
- 3 tablespoons cooking oil.
- Salt to taste.
- Pinch of bicarbonate soda.
- 2 Cups of water.
Method
- Boil water in a pot, add some salt and bicarbonate soda.
- Wash and roughly chop the okra leaves and add them to the boiling water.
- Cook, stirring for about 10 minutes – the water should mostly evaporate but drain off any excess after 10 minutes.
- In another pot or pan, heat the the cooking oil. Add the tomatoes, chopped chili (optional) and spring onions.
- Add in the cooked leaves and cook together until it is all cooked through (for about 5 minutes).
*You can serve this meal with any starch and beverage of choice.
About the Chef
Born and bred in Mohlaletse Village in Ga Sekhukhune, Limpopo, Phala holds a Diploma in Food Preparation and Cooking from Capsicum Culinary Studio.
Through her culinary experience, she tackles the root causes of persistent problems associated with unhealthy eating habits.
“Our ancestors had a thorough understanding of living in balance with the natural world, and it is from this premise that we need to recognise and start celebrating indigenous foods,” she said.
She is the founder and executive chef at HL Culinary, which specialises in fine dining indigenous epicurean experiences. She is also a professional photographer, videographer, and a visionary who is passionate about women empowerment and promoting African heritage and culture.
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