“Groundnut” is actually another word for peanut. Groundnut stew refers to a stew made with peanut butter.
Whether this stew resembles a traditional African groundnut stew is immaterial for my purposes - it just tastes good and has become a cool weather favorite of mine!
Cooking the okra at high heat until the “okra” slime dissipates might seem like a step that’s easy to skip, but I find it to be essential. Once, I skipped this step and added the okra to the stew and the entire stew turned slimy. It still tasted good, but the texture wasn’t very appetizing.
- 2 teaspoons peanut oil, divided
- 1 cup red onion, diced
- 3 cloves garlic, minced
- 2 cups sweet potato, diced
- I medium-sized eggplant, diced
- 2 tomatoes, diced
- 1 ½ cups cooked chickpeas
- 1 teaspoon fresh grated ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried basil
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 cups okra, chopped
- 1/2 cup creamy natural peanut butter
- 1 teaspoon sea salt
- 5 ounces baby spinach, chopped
- ¼ cup peanuts, chopped
- In a large pot over medium high heat, sauté the onions and garlic in 1 teaspoon of peanut oil until fragrant and translucent. Add the eggplant, tomato, and sweet potatoes and cook, stirring frequently for 5 more minutes
- The broth, coconut milk, ginger, red pepper flakes and basil. Reduce heat to low, cover the pot and let simmer, stirring occasionally for 15 minutes
- While that’s simmering, cook the okra on high in a large skillet in the remaining teaspoon of oil. Stir frequently and cook until the okra-slime dissipates. (This could take between 10 and 15 minutes.)
- Add the okra, chickpeas, peanut butter and salt to the stew. Stir to dissolve the peanut butter, and cook uncovered for another 10 – 15 minutes or until the sweet potatoes are fork-tender and the eggplant is soft. Stir in the spinach.
- Top with chopped peanuts and enjoy!