A very tasty and extremely nutritious vegetarian/vegan Okra recipe from Africa. This recipe uses palm oil, a very common African ingredient, which gives this okra recipe a very distinctive flavor.
Should you be unable to locate palm oil or alternatively should you want to use less strongly flavoured oil you may use any of canola, sunflower or extra virgin olive oil for your Okra in Peanut Sauce dish
450g (1lb) young okra pods
2 large onions
3 large carrots
220g (½lb) cabbage
1 red pepper
1 green pepper
1 yellow pepper
2 red chillies
2 green chillies
litres (6cups) water
3 vegetable stock cubes
10ml (2tsp) crushed garlic
2 cans (+/-800g/1lb12oz) pureed tomatoes
75ml (5Tblsp) smooth, unsalted peanut butter
5ml (1tsp) cinnamon
5ml (1tsp) nutmeg
To make the Okra in Peanut Butter Sauce
Wash, top and tail the Okra
Peel and chop the onions
Julienne the carrots (slice lengthwise)
Slice the cabbage relatively thinly
Seed and slice the peppers.
Seed and chop the chillies
Heat the water and dissolve the vegetable stock cubes in it.
Heat the oil in a large saucepan, add the onion and garlic and fry for 5 minutes stir frequently to prevent burning.
Add the tomatoes and peanut butter stirring well
Reserve 250ml of the water and pour the rest into the tomato and peanut mixture.
Stir in the chillies, cinnamon and nutmeg.
Bring the mixture to the boil, reduce the heat and simmer gently for 30 minutes.
Meanwhile add the remaining 250ml (1cup) of the water, the cabbage, carrots, peppers and okra to a saucepan, bring to the boil and cook until tender but crispy.
Pour the okra/vegetable mixture into a colander to drain then turn into a warm serving dish.
Pour the peanut sauce over the top of okra and carrot mixture and serve immediately.
This Okra in Peanut Butter Sauce makes a complete vegetarian meal and may be served with a crusty French bread.