Tested and Perfected by Food and Wine

West African Vegetable and Peanut Stew

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Okra, which is a staple in West African cooking, is a great vegetable to freeze because, unlike commercially frozen okra, it doesn't become mushy.

Plus: More Vegetable Recipes and Tips

  1. 3 tablespoons vegetable oil
  2. 1 large onion, finely chopped
  3. 3 large garlic cloves, minced
  4. 2 jalapeños, seeded and finely chopped
  5. 1 tablespoon finely chopped fresh ginger
  6. 1 1/2 tablespoons Madras curry powder
  7. One 14-ounce can whole peeled tomatoes, chopped, with their liquid
  8. 4 cups water or canned low-sodium chicken broth
  9. 1/2 cup smooth peanut butter
  10. Salt and freshly ground pepper
  11. 1 pound sweet potatoes, peeled and cut into 1-inch chunks
  12. 2 carrots, cut into 1/2-inch dice
  13. 2 cups frozen whole okra or 6 ounces fresh whole okra
  14. 1 cup frozen green beans or 1/4 pound fresh green beans, cut into 2-inch lengths
  15. 1/4 cup cilantro leaves
  16. 1/4 cup chopped salted peanuts
  17. Lime wedges, for serving
  1. Heat the oil in a large enameled cast-iron casserole. Add the onion, garlic, jalapeños and ginger and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the casserole. Whisk in the water and peanut butter, season with salt and pepper and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently.
  2. Add the sweet potatoes and carrots, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Transfer the stew to 4 deep bowls and serve hot. Pass the cilantro, peanuts and lime wedges at the table.
Make Ahead The stew can be refrigerated for up to 3 days. Reheat gently over moderately low heat. Serve With Steamed rice.

Suggested Pairing

This dish has a hint of spiciness that would be complemented best by an aromatic, dry-style Steen from South Africa.