PEANUT BUTTER OKRA
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
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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