Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can of diced tomatoes (14.5 ounces)
- 1 cup of vegetable broth
- 1/2 cup of creamy peanut butter
- 1 pound of fresh okra, trimmed and sliced
- 1 tablespoon of fresh lime juice
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the minced garlic, ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes and vegetable broth to the pot. Stir to combine.
4. Add the creamy peanut butter to the pot and stir until it is fully incorporated into the tomato mixture.
5. Add the sliced okra to the pot and stir to combine. Bring the stew to a simmer and cook for 20-25 minutes until the okra is tender.
6. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
7. Serve the okra and peanut stew hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 22g
Protein: 10g
Fiber: 7g
Sugar: 7g
Sodium: 600mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use canned or frozen okra instead of fresh okra.
- You can use chopped peanuts instead of peanut butter.
Variations:
- Add diced sweet potatoes or butternut squash for a heartier stew.
- Add cooked chicken or shrimp for a protein boost.
- Use different spices or herbs to customize the flavor.
Tips and tricks:
- Be sure to trim the okra and slice it into rounds for even cooking.
- Stir the stew occasionally to prevent sticking and burning.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped peanuts, sliced jalapenos, or a dollop of sour cream.
Pairings:
Serve the stew with rice, bread, or cornbread.
Suggested side dishes:
Roasted vegetables, salad, or steamed greens.
Troubleshooting advice:
If the stew is too thick, add more broth or water to thin it out. If it is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Okra and peanut stew is a traditional dish in West African cuisine.
Flavor profiles:
Savory, nutty, spicy, and tangy.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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Region: West African