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Recipe: Stork Mayfair's sauté okra, chilli & tenderstem greens

Mayfair’s Pan-African restaurant Stork, shares the recipe for one of their most popular side dishes- Sauté Okra, Chilli & Tenderstem Greens, the perfect recipe to mark Plant Power Day.


  • 450g okra finely sliced

  • 200g Tenderstem broccoli finely sliced

  • 50g red peppers finely sliced

  • 50g yellow peppers finely sliced

  • 1 red chilli finely diced

  • 3 garlic cloves finely diced

  • 1 tsp ginger grated

  • 2 tbsp palm oil

  • 1/2 tsp locust beans

  • Sesame seeds

  • Salt to taste

  • Coriander to finish

  • Lemon juice to finish


1. Place the sliced okra into salted boiling water for 5 seconds, remove and submerge in ice water

2. Place the sliced broccoli into salted boiling water for 2 minutes, remove and submerge in ice water

3. Add palm oil to your pan and simmer on a medium heat for 10 minutes to remove impurities

4. Add the garlic, locust beans and ginger. Sauté until they begin to soften

5. Add the vegetables and toss until evenly mixed

6. Add salt to taste

7. Finish with the chilli, lemon, sesame seeds and coriander


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