In Zambia, the term delele denotes okra, but also a simple dish that incorporates this traditional vegetable. The dish is predominately prepared with fresh okra that is cooked in water, alongside sliced tomatoes. Bicarbonate of soda is considered to be the essential addition that provides a distinctive thick, glutinous texture.

Pair it with nshima, a traditional Zambian cornmeal porridge. The same dish is also enjoyed in Zimbabwe, where it typically goes under the name derere.