Entree: Chad – Daraba (Thick Chadian vegetable stew of okra, eggplant and peanut butter)
Serving Size: 6
Approximate Time
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 small hot pepper (scotch bonnet or chili), whole or sliced according to heat preference
- 2 medium eggplants, cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g total)
- 2 cups (200 g) sliced okra (fresh or frozen)
- 4 medium tomatoes, chopped (about 1 lb / 450 g)
- 1/2 cup (125 g) smooth peanut butter (preferably unsweetened)
- 4 cups (960 ml) water or light vegetable/chicken stock
- 1 tsp (5 g) smoked paprika or 1/2 tsp (2 g) ground cayenne if additional heat desired
- 1 tsp (6 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon or lime juice
- 8 oz (225 g) smoked fish or dried smoked fish, deboned and flaked (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
Instructions
1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook 5–7 minutes until softened and translucent. Stir in the minced garlic and the whole or sliced hot pepper and cook 1 minute until fragrant.
2. Add the eggplant cubes and cook, stirring occasionally, until they begin to soften and brown, about 6–8 minutes.
3. Stir in the chopped tomatoes, sliced okra and smoked paprika or cayenne. Pour in the water or stock, bring to a gentle boil, then reduce heat and simmer 10–12 minutes until vegetables are tender.
4. In a small bowl, thin the peanut butter with 1/2 cup (120 ml) hot broth from the pot until smooth and pourable. Stir the peanut mixture back into the stew, mixing thoroughly to create a thick, glossy sauce. If using smoked fish, fold it in now and simmer 5 more minutes to meld flavors.
5. Adjust seasoning with salt and lemon or lime juice. If the stew becomes too thick, add up to 1/2 cup (120 ml) additional water to reach the desired consistency.
6. Serve hot over steamed rice, millet or fufu, garnished with chopped parsley or cilantro.
