DarabaOkra and Peanut Stew
A rich Chadian-style stew of okra, tomatoes, and vegetables finished with peanut paste for body and depth. It cooks down into a hearty, savory sauce that is especially satisfying served with rice.
Prep
25m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 350gOkra (trimmed)
- 300gTomato (finely chopped)
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 40gTomato Paste
- 180gPeanut Paste
- 250gSweet Potato (peeled and cubed)
- 250gEggplant (cubed)
- 120gKale (roughly chopped)
- 40mlVegetable Oil
- 1pcsBouillon Cube
- 4gChili Powder
- 8gSalt
- 800mlWater
Rice
- 300gWhite Rice (rinsed)
- 600mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
- 02
Stir in the garlic, then add the tomato and tomato paste. Cook until the tomatoes break down and the base looks thick and glossy.
- 03
Add the chili powder, bouillon cube, salt, and water. Stir well and bring to a gentle simmer.
- 04
Add the sweet potato and eggplant. Cover partially and cook until they are almost tender.
- 05
Add the okra and simmer until it softens and begins to thicken the stew naturally.
- 06
Stir in the peanut paste until fully dissolved and smooth, then simmer gently until the stew is rich and cohesive.
- 07
Fold in the kale and cook just until tender.
- 08
Combine the white rice and water in a separate pot. Bring to a boil, cover, reduce the heat, and cook until tender.
- 09
Serve the okra and peanut stew hot over the rice.
Ratings & Reviews
Log in to rate and review this recipe.