Benne seeds are an heirloom variety of sesame seeds that were brought to this country on slave ships from West Africa. In Gullah Geechee cuisine—the cooking style developed by the descendants of enslaved Africans in the Low Country of South Carolina and Georgia—the seeds are used to thicken soups and stews. They also add a deep, slightly bitter, and nutty flavor along with a dose of fat and protein.
1 cup fermented benne seeds (ogiri) or 1 cup toasted and pounded benne seeds
1⁄2 pound butter beans (lima beans)
3 to 4 thyme sprigs
1 quart water or vegetable stock
1 pound okra, cut into 1⁄2-inch pieces
Salt
Heat the oil in a stockpot or large saucepan over medium-high heat.
Add the tomatoes, onion, garlic, hot pepper, bay leaf, benne seeds, butter beans, and thyme. Sauté over medium heat for 5 to 7 minutes.
Add the water and cook over medium heat for 20 minutes.
Add the okra to the pot and cook for 10 to 15 minutes more, until the okra is tender.
Add salt to taste and additional water if needed to maintain a stew-like consistency.
Serve hot.
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