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Chilli spices a prawn and okra gumbo dish

Chilli is a vital ingredient for the recipe

Chilli is one of the key culinary spices in a prawn and okra gumbo recipe from London-based chef Yotam Ottolenghi.

According to the Guardian, the dish is "a real southern comfort", with the okra combining with other ingredients to create "a thick, soothing sauce".

A chopped red chilli is needed for the dish, along with ingredients such as bay leaves, salt and black pepper, thyme, parsley and garlic cloves.

Peeled prawns are a necessity, but the chorizo can be substituted for smoked paprika if desired.

Frying the chorizo is the first step of the method and the meat should be left to stand while the okra is prepared. These ingredients should be re-added to the dish towards the end of the cooking process before it is left to simmer for around 15 minutes.

Introducing the prawns is the final step and Mr Ottolenghi - who set up his restaurant chain in 2002 and now operates four locations across London - recommends adding them to the dish five minutes before serving, along with lime juice and parsley.

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