Daraba (Chadian Okra & Peanut Stew)

Ingredients

• • 500g fresh okra, half finely sliced, half grated for extra draw
• • 300g goat, beef or smoked fish (or a mix)
• • 1 medium sweet potato, peeled and cubed
• • 1 small eggplant, cubed
• • 1 bunch spinach, sorrel or baobab leaves, chopped
• • 3 ripe tomatoes, blended
• • 1 large onion, chopped
• • 4 tbsp smooth peanut butter (groundnut paste)
• • 1/3 cup (80ml) red palm oil
• • 2 garlic cloves, minced
• • 1–2 fresh chilies (or 1 tsp dried pepper)
• • 1 Maggi/bouillon cube, salt to taste
• • 750ml–1 litre water or meat stock
• • Boule de mil (millet boule) or rice, to serve

Method

1. 1

   If using meat, season with salt and half the onion and simmer in 500ml water 30–40 minutes until tender. Reserve the broth.

2. 2

   Heat the red palm oil in a heavy pot, add the remaining onion, garlic and chili and sweat 5 minutes until fragrant.

3. 3

   Stir in the blended tomato and cook on medium heat 8–10 minutes until the raw smell is gone and the oil starts to separate.

4. 4

   Whisk the peanut butter with 150ml of warm broth to a smooth pourable cream, then stir into the pot together with the cooked meat and its broth.

5. 5

   Add the sweet potato and eggplant; simmer uncovered 15 minutes until the hard vegetables are nearly tender. Top up with water to a thick soup consistency.

6. 6

   Add the sliced and grated okra and the chopped greens. Simmer on medium-low 20–25 minutes, stirring often (do not cover tightly), until the stew is dark green, glossy and clearly 'drawing' ropey strands from the spoon — the Chadian sign that daraba is ready.

7. 7

   Taste, adjust salt and Maggi. Serve hot, poured generously around a freshly pounded boule de mil.