Peanut Butter Okra Recipes

WEST AFRICAN PEANUT SOUP

West African Peanut Soup image

This West African peanut soup recipe is made with simple ingredients like peanut butter and tomato paste, but has a unique delicious flavor!

Provided by Yumna Jawad

Categories Entree

Time 40m

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
2 large onions (finely chopped)
1 tablespoon fresh ginger (optional)
3 oz tomato paste
1 sweet potato (chopped)
6 cups vegetable broth or water
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
1 cup creamy peanut butter
1 cup baby spinach (optional)
8 oz shredded chicken (optional)

Steps:

Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
Serve over white rice with crushed peanuts, if desired.

Nutrition Facts : Calories 385 kcal, Carbohydrate 19 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 755 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

PEANUT BUTTER OKRA

Peanut butter okra image

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.

Provided by Hanan Hussein @Hananhus

Categories Vegetables

Number Of Ingredients 7

Ingredients

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

Steps:

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,
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
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)
Using an immersion blender process the okra till you have a thick creamy sauce. Serve with pita bread or your favorite bread.

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