Malian Peanut Stew

This recipe is one we tried this week from Vegan African, a cookboook by Maria Kacouchia.  This is a beautiful cookbook, definitely worth getting from the library; I've returned it so it's available now:)  Of course you can leave out the okra but I enjoyed cooking with it as it's something that I don't grow it was fun to try.  

2 tbsp argan oil (or other vegetable oil)
2 onions, minced
4 garlic cloves, minced
1 tsp grated ginger
1 cup (260 g) canned crushed tomatoes
2 vegetable stock cubes, crumbled
3/4 cup (195 g) peanut butter
3 African eggplants or 1 small Italian eggplant, peeled and chopped
1 sweet potato, peeled and chopped
1/2 green cabbage, chopped
3 carrots, peeled and diced
2 turnips, peeled and chopped
1 habanero chili pepper or small sweet pepper
12 okra, trimmed and chopped
Chopped peanuts (optional)
Salt
Black pepper

Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger, and cook until the onion is translucent, 5 minutes. Stir in the tomatoes and stock cubes, then add 6 cups (1.5 L) water and simmer over low heat for 10 minutes.

Add the peanut butter and stir until it is fully incorporated. Add the eggplants, sweet potato, cabbage, carrots, turnips and habanero. Stir carefully to avoid crushing the habanero.

Reduce the heat to low, cover and cook until thickened, 1 hour.

Add the okra, season with salt and pepper, and stir. Cook until the vegetables are soft, 30 minutes. I just chopped the stem of the okra off and then one time in half. 

Garnish with fresh cilantro.

Adapted from recipe in Vegan African by Maria Kacouchia