Okra

• 3 onions, finely diced
• sunflower oil, for cooking
• 1 teaspoon crushed garlic (preferably fresh)

In a saucepan, sauté the onion in sunflower oil over medium heat until soft. Add the garlic and sauté until translucent.

Add the dilik and turn the heat down to low. Keep stirring, adding water as necessary to stop it sticking.

Add the tomato and cumin and cook until the tomatoes are soft. It should take approximately 15 minutes.

Add the meat, stir, then add enough water