1 tablespoon red palm oil
1 onion , chopped
1 habanero pepper , split
1 teaspoon curry powder
¼ teaspoon chili powder
Salt
Pepper
Heat the red palm oil over medium heat in a Dutch oven. Add the chopped onion and habanero pepper and mix well. Add the curry and chili powder. Mix well. When the onions are soft and start to get brown, add the okra. Then add the water up to about 1 inch (2,5 cm) above the okra. Season with salt and pepper. Simmer uncovered for 20 to 30 minutes (frozen okra will require less cooking time). The mixture should be thick and sticky. Serve with white rice.