Chilled Okra Salad

A light and healthy dish that’s perfect for summer. Also a good example of the neba-neba group of foods, neba-neba meaning slippery, sticky or slimy. Try it and see!


Serves: 4

  • 6 okra
  • 1 aubergine, julienned (3cm)
  • 2/3 cucumber, julienned (3cm)

For the dressing

  • Myoga
  • Oba leaves


  1. Place the okra and cucumber on a chopping board, sprinkle with salt and gently roll around the board with your hands. Wash with cold water and pay dry.
  2. Cut the aubergine in lengths of around 3cm, and then place in cold water for a few minutes. Remove, pat dry and julienne, along with the cucumber. Slice the okra widthways, as thinly as possible.
  3. If you have them, thinly slice the myoga and julienne the oba leaves.
  4. Combine the vegetables together, and set aside for a few minutes until the okra starts to become slightly sticky.
  5. Smother with the dressing, and put in the fridge for 30-60 minutes.