This is usually served with rice, beans, and angu (again, soft or hard angu depends on how you prefer it) and in our house we also made shoelace fries to add some crunch. At grandma's there was usually some pastel and pasta, obviously.

P.S.: this freezes really well (with the mince or on its own) so I batch cook it a lot and then can just make the rice (beans are also batch cooked!).

Thanks so much! This sounds somewhat similar to Egyptian-style okra, really (though Egyptians would add cumin).