Ingredients
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12 oz okra
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3 medium Tomatoeschopped
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1 large sweet potatocubed
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1 large eggplantcubed
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2 large handfuls mixed greens
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1 cup peanut butter
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1 cube bouillon
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to taste cayenne
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to taste salt and pepper
Directions
Although the Republic of Chad is Africa’s fifth largest country (by area) and one of the oldest inhabited places on Earth , I knew very little about its culture or cuisine. In researching this dish, I learned the country is made up of over 140 different ethnic groups with diverse diets and cultural traditions. The largely nomadic Arab population in northern Chad eat staples of dairy and meat, while groups in the agricultural south have a primarily plant-based diet. The main meal of the day is typically served in the evening, and men and women traditionally eat in separate areas sitting on mats around large communal plates.
Daraba is a traditional Chadian stew, comprised of an abundance of vegetables. Okra, a common ingredient across Chad, is used as a thickening agent. As is common in the traditional soups and stews of many of its African neighbors, ground peanuts are used for flavor. I served this stew over barley, but in Chad millet is the most common grain, consumed in bread, porridges and formed into balls to dip in sauce known as Aiyash. This dish is a healthy and affordable way to stretch veggies into a meatless meal that will last all week!
Steps
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1
Done
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Add all of the the vegetables except the mixed greens to a pot and just barely cover with water. Bring to a boil. Stir in the bouillon cube. Reduce to a simmer and cook for half an hour, or until the vegetables are almost done. |
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2
Done
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Remove 3/4 cups of the stock and mix with the peanut butter to form a smooth sauce. Add the peanut butter and simmer for 10 minutes, or until the sauce has thickened. |
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3
Done
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Stir in the mixed greens until just wilted. Season to taste with salt, pepper and cayenne. |
