Senegalese Okra Stew


This vegetarian stew is rich and satisfying. Its creamy texture comes from the cashew butter that’s stirred in at the end. Slideshow: Light Stews 

Senegalese Okra Stew
Photo: © Con Poulos
Total Time:
45 mins


  • 2 tablespoons vegetable oil

  • 1 small sweet onion, sliced

  • 1 tablespoon minced peeled fresh ginger

  • 2 garlic cloves, minced

  • 1 habanero, seeded and minced

  • 1 tablespoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1 1/2 cups 1/2-inch cubed butternut squash

  • Salt

  • 3 1/2 cups low-sodium vegetable broth

  • 3/4 pound okra, trimmed and sliced crosswise 3/4 inch thick

  • 1/4 cup cashew butter

  • Cilantro leaves, for garnish


  1. In a large, heavy pot, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the habanero, cumin and turmeric and cook, stirring, for 2 minutes. Add the squash, season with salt and cook, stirring, until the squash is coated with the seasonings in the pan. Add 3 cups of the broth and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the squash is nearly tender, 5 to 6 minutes. Stir in the okra and cook until tender, about 3 minutes.

  2. In a bowl, whisk the cashew butter with the remaining 1/2 cup of broth. Stir the mixture into the stew and simmer for 5 minutes. Serve the stew in deep bowls, garnished with cilantro.

Make Ahead

The stew can be refrigerated overnight.

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