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).
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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...
In Zimbabwe especially in Matebeleland region,this vegetable is called delele or derere in Shona.[citation needed] In Cyprus, the dish is known as molohiya...
vegetables grow in the wild and are available seasonally including thepe and Delele (okra). Many fruits are locally available, including marula. Watermelons...
leaves. Eaten at any time, but especially at outdoorings and weddings. Delele Zimbabwe, Botswana Okra prepared with baking soda. Draw soup, okro/okra...
that grow in the wild that are available seasonally including thepe and delele (okra). Dried bean leaves are a popular Setswana food. Many fruits are locally...
and tente. The relish made with green vegetables is generally known as delele or thelele. A unique way to create relish relies on cooking with chidulo...
experience and have a taste of the different traditional foods ranging from Delele, Nyembah, Topii, Morogo wa dinawa, Zengwe, Lebelebele and others. Domboshaba...
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