Peanut butter okra

Hanan Hussein

By
@Hananhus

This is an adaptation to an Egyptian dish native to Alexandria. The original recipe calls for dried okra and no peanut butter. Our cook when I was growing up didn't have dried okra one day and thought that adding some roasted peanuts, (that she crushed and re crushed till they were as smooth as peanut butter, (we didn't have peanut butter in Egypt in the 1960s)) would give the flavor of dried okra to the fresh okra, which they did.
It tasted even better with the processed peanuts that we never went back to the dried okra. And of course with peanut butter it is much easier.


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Comments:

Serves:

6

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 Tbsp
peanut butter
1 tsp
garlic, minced
1 Tbsp
ground coriander
1 can(s)
tomato sauce (8 oz)
1/4 tsp
cayenne pepper (or to your liking)
2 c
chicken broth (or bouillon and water
1 bag(s)
frozen okra

Directions Step-By-Step

1
In a saucepan over medium low heat, add the peanut butter and heat till melted. then add the garlic, coriander and cayenne pepper and stir. The peanut butter will harden a bit to a paste consistency,
2
Add the tomato sauce bit by bit and stir it into the paste till you have no lumps. Add the broth (or water and bouillon) and bring to the boil
3
Add the okra and bring it back to boiling then lower the heat and cover.
Let it simmer, stirring from time to time till the okra is very tender. (45 to 60 minutes)
4
Using an immersion blender process the okra till you have a thick creamy sauce.
Serve with pita bread or your favorite bread.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy, Healthy
Hashtags: #okra, #Peanut butter