Vegan South African peanut and okra stew with cassava

Vegan South African peanut and okra stew with cassava: a creamy stew with peanut butter, okra, cassava, ginger and turmeric – hearty, warming and satisfying.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 12 g
• Fat: 28 g
• Carbs: 42 g

Ingredients

• 200g cassava
• 150g okra
• 80g peanut butter
• 500ml vegetable stock
• 1 onion
• 2 garlic cloves
• 20g fresh ginger
• 1 tbsp olive oil
• 1 tsp turmeric

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Peel the cassava thoroughly and cut it into small dice. Wash the okra, pat it dry and trim the stalk ends closely.
2. Finely chop the onion, garlic and ginger. Warm the olive oil in a pan and soften everything with the turmeric over a gentle heat until translucent.
3. Add the cassava, pour in the vegetable stock and simmer gently until the cassava is almost soft.
4. Briefly take the pan off the heat and carefully stir in the peanut butter until you have a smooth, thick broth.
5. Add the okra and keep cooking the stew gently until the veg is soft and the consistency is creamy.
6. Serve hot. If you like, finish with a little extra olive oil.

Good to know

A stew like this is pure comfort. Creamy, soft and spicy. Just right when you want something uncomplicated but still special.

Swaps

Cassava → sweet potato (more beta-carotene) | peanut butter → almond butter (provides vitamin E; contains tree nuts) | okra → green beans (fibre and folate) | olive oil → avocado oil (mild, mainly unsaturated fats)

Allergens

Contains peanuts, so it's unsuitable for people with a peanut allergy. For children, only serve with cassava that's cooked until very soft and in suitably sized pieces; in pregnancy it's generally suitable as long as the cassava is cooked through completely.

Dairy-free recipes