West African Groundnut and Okra Stew

Ingredients

• 300 g okra
• 400 g tinned chopped tomatoes
• 100 g smooth peanut butter
• 400 g tinned black-eyed beans
• 2 onion
• 3 garlic cloves
• 1 scotch bonnet chilli
• 2 tsp smoked paprika
• 500 ml vegetable stock
• 3 tbsp vegetable oil

Method

1. 1

   Trim the okra and slice into 2 cm pieces. Fry in 1 tbsp oil over high heat for 4 minutes to reduce sliminess. Remove and set aside.

2. 2

   In the same pan, heat the remaining oil and fry the diced onion for 8 minutes. Add the crushed garlic, smoked paprika, and finely chopped Scotch bonnet. Cook for 2 minutes.

3. 3

   Add the chopped tomatoes and cook for 5 minutes until thickened.

4. 4

   Whisk the peanut butter into the vegetable stock until smooth, then pour into the pan. Bring to a gentle simmer.

5. 5

   Drain and rinse the black-eyed beans, add to the pot along with the reserved okra, and cook for 10 minutes. The okra will help to thicken the stew naturally.

6. 6

   Season generously with salt and serve over rice or with fufu and extra Scotch bonnet on the side.