Entree: Chad – Central Culinary Region – Daraba (Okra and Peanut Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 12 oz (340 g) fresh okra, trimmed and sliced into 1/4-inch (6 mm) rounds
- 1 medium eggplant, about 10 oz (280 g), peeled and cut into 1-inch (25 mm) cubes
- 1 medium onion, about 110 g, finely chopped
- 3 cloves (9 g) garlic, minced
- 1 small scotch bonnet or bird’s eye chili, seeded and minced (adjust for heat)
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 cup (240 g) canned crushed tomatoes
- 1/2 cup (120 g) smooth peanut butter or 1/2 cup (60 g) finely ground roasted peanuts mixed with 2–3 tbsp water
- 2 cups (480 ml) water or light broth
- 8 oz (225 g) smoked fish (e.g., smoked catfish), boneless and flaked
- 4 cups (120 g) fresh spinach or local leafy greens, roughly chopped
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) fresh lemon juice (optional)

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add chopped onion and sauté until softened and starting to color, about 5–7 minutes. Add minced garlic and minced chili; cook 1 minute until fragrant.
2. Add the cubed eggplant to the pot and cook, stirring occasionally, until it begins to soften, about 6–8 minutes. Stir in the crushed tomatoes and 1 cup (240 ml) of the water or broth; bring to a simmer.
3. Whisk the peanut butter with the remaining 1 cup (240 ml) water (or mix the ground peanuts with water) until smooth, then stir into the pot. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally, to allow flavors to meld.
4. Add the sliced okra and flaked smoked fish to the stew, folding gently. Continue to simmer uncovered for 8–10 minutes, stirring occasionally, until the okra is tender and the stew has thickened to a gravy-like consistency.
5. Stir in the chopped spinach or greens and simmer 2–3 minutes more until wilted. Season with salt, black pepper, and lemon juice if using; adjust consistency with a little water if too thick.
6. Serve hot as an entrée with millet, rice, or fufu-style staple, portioning the stew over the starch and enjoying the nutty, savory flavors.