![]() Nutrition information: Calories: 219 Total fat: 11 g Protein: 8 g Fiber: 5. However, if you truly want to avoid it, substitute a 10-ounce package of frozen cut green beans (or fresh green beans if in season-about 2 cups green beans cut into 2-inch lengths) for results that are equally delectable, if a bit less authentic. Note: Okra may not be everyone’s favorite vegetable, but in this dish it is very good. If desired, garnish each serving with chopped scallions and/or chopped peanuts. Meanwhile, we cut the meat into medium cubes or pieces and then fry them in a large frying pan with hot oil on medium heat. We keep them soaking until them until it’s time to cook them. Season with salt, then serve in bowls over hot cooked rice. In a large bowl add the water with the juice of the 3 lemons and add the freshly sliced oak.Add a bit more water if needed for a moist-but not soupy-consistency. Stir in the cayenne or red pepper flakes, then simmer gently, covered, for 10 minutes longer, or until all the vegetables are tender. Add the okra, then stir in the peanut butter, a little at a time, until it melts into the broth. First you sauté the onion in the oil until it begins to brown, for about five minutes.Bring to a simmer, then simmer gently, covered, until the sweet potatoes and cabbage are nearly tender, about 15 minutes. Add the cabbage, sweet potatoes, tomatoes, ginger, and 3 cups water. ![]() ![]() Add the onion and garlic and sauté over medium heat until the onion is golden. Heat the oil in a soup pot or steep-sided stir-fry pan.cayenne pepper, red pepper flakes, or Sriracha sauce, to taste.2 cups fresh okra, trimmed and sliced, or one 10-ounce package frozen sliced okra, thawed (see Note).1 tsp fresh ginger, or more to taste, grated.1 (15–16 oz) can diced tomatoes, with liquid.2 medium-large sweet potatoes, peeled and cut into ½-inch dice.Recipe adapted from The Vegetarian Family Cookbook. I couldn’t have been more mistaken! The kids not only loved making it, but every last drop was scraped from the huge pot. To the empty pot, add the onion, ginger, chiles de árbol, and the remaining oil and cook, stirring frequently, until softened, about 8 minutes. Privately, I doubted that any of the kids, then third and fourth graders, would eat this. It's much tastier than it sounds-try it! I first made this stew as part of an “African feast” at my kids' school some years ago in conjunction with a class project. This West African-Style Peanut and Okra Stew recipe is a westernized version of a typical African dish.
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