Name: African Peanut Stew with Eggplant and Okra
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Ingredients: 20 pods of okra, cut into thin rounds; 10 small round eggplants, cut into a small dice (preferably, go for the small eggplants used in Indian cooking, or Japanese eggplants, which are very tender. If using Japanese eggplants, use five. The large variety is fine too, at a pinch-- use half of a large one in this recipe); 1 tbsp vegetable oil; 2 tbsp grated ginger; 2 green chili peppers like serrano or jalapeno (optional -- you also add Harissa at the the end and that has plenty of heat. If you had to pick one, pick the Harissa); 1 large sweet potato, diced; 1 large onion diced; 2 tomatoes, pureed; 2 tbsp tomato paste ((tomato ketchup is a neat substitute-- you won't be able to tell the difference because this recipe already has some sweetness because of the peanuts)); 3/4 cup peanut butter (I like using smooth but use chunky by all means for more texture to your stew); 1/2 cup peanuts; 5 cups vegetable stock. (Use water at a pinch); 1 tsp paprika; 1/4 tsp fenugreek seeds; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1/2 cup Harissa paste; Salt to taste