African Stewed Okra with Peanut Butter Sauce
A nourishing African Stewed Okra in Peanut Sauce made with eggplant, peppers, ginger, garlic, and lemongrass — bold, vibrant, gluten-free, and ready in 35 minutes.
Equipment
- None
Ingredients
- 1/4 cup avocado oil
- ½ pound medium sized okra pods sliced
- ½ pound eggplant sliced into thin, bite-sized pieces
- 1 cup red onion small diced
- ½ cup red peppers small diced
- 1 serrano pepper thinly sliced
- 1 tablespoon fresh ginger peeled and minced
- 1 tablespoon fresh garlic peeled and minced
- 2 tablespoons fresh lemongrass chopped finely
- ½ cup crushed or diced tomatoes canned
- 3 tablespoons peanut butter sugar-free
- 2 tablespoons tamari
- ½ cup cilantro washed and torn for garnish
- ¼ -¾ cup water
- Sea salt to taste
- Freshly cracked black pepper
Instructions
- Heat a large skillet on high heat and add half the avocado oil.
- Once hot, add ½ pound each of okra and eggplant, working in batches if needed, and pan roast until it is lightly browned, about 6-8 minutes.
- Remove the veggies from the skillet and add the small diced 1 cup red onion, ½ cup red peppers and minced serrano pepper. Saute until tender, about 5 minutes.
- Now add the cooked okra and eggplant, plus 1 tablespoon each of ginger, garlic and lemongrass to the skillet. Stir to combine.
- Next add ½ cup tomatoes, 3 tablespoons peanut butter and 2 tablespoons tamari to the pan. Adjust the consistency with water to the desired thickness. Cook on low heat, covered, for 10 minutes. Give it a stir every couple of minutes.
- To serve: Divide the okra between the plates. Garnish with the hand-torn 1/2 cup of cilantro.