West African-Style Peanut and Okra Stew
A hearty, gently spiced vegan stew of sweet potatoes, cabbage, and okra simmered in a creamy tomato-peanut broth. Serve it over rice for an easy one-pot dinner that feeds 6 to 8.
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Servings: servings
Ingredients
- 1 ½ tablespoons olive oil
- 1 large red onion chopped
- 3 to 4 cloves garlic minced
- 2 cups green cabbage shredded
- 2 medium-large sweet potatoes peeled and cut into ½-inch dice (about 1 ½ pounds)
- 1 (15-ounce) can diced tomatoes with their liquid
- 1 teaspoon grated fresh ginger or more to taste
- 3 cups water plus more as needed
- 2 cups okra trimmed and sliced, or one 10-ounce package frozen sliced okra, thawed
- ⅔ cup smooth natural peanut butter
- ¼ teaspoon cayenne pepper or to taste (or use red pepper flakes or sriracha)
- salt to taste
For serving
- hot cooked rice
- scallions chopped, optional
- roasted peanuts chopped, optional
Instructions
- Sauté the aromatics. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and sauté, stirring often, until softened and golden, 7 to 8 minutes. Add the garlic and cook 1 minute more, until fragrant.
- Simmer the vegetables. Add the cabbage, sweet potatoes, tomatoes with their liquid, ginger, and 3 cups water. Bring to a simmer, then cover, lower the heat to medium-low, and simmer gently until the sweet potatoes and cabbage are nearly tender, about 15 minutes.
- Add the okra and peanut butter. Stir in the okra. Add the peanut butter a spoonful at a time, stirring until each addition melts into the broth, then stir in the cayenne.
- Finish cooking. Cover and simmer gently for 10 minutes longer, stirring occasionally so the peanut sauce doesn't catch on the bottom, until all the vegetables are tender. Add a splash more water if needed for a thick but not soupy consistency.
- Season and serve. Season with salt to taste. Serve in bowls over hot cooked rice, garnished with chopped scallions and chopped peanuts if desired.
Notes
Not an okra fan? Substitute a 10-ounce package of frozen cut green beans, or about 2 cups fresh green beans cut into 2-inch lengths. The stew is equally good, if a bit less traditional.
Heat level: Start with ¼ teaspoon cayenne and add more at the end, or pass red pepper flakes or sriracha at the table.
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months. The stew thickens as it sits, so thin it with a little water when reheating.
Nutrition (Estimate per Serving)
Calories: 357kcalCarbohydrates: 42gProtein: 11gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 293mgPotassium: 954mgFiber: 8gSugar: 14gVitamin A: 16528IUVitamin C: 29mgCalcium: 124mgIron: 3mg
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