Daraba

Ingredients

• 400 gokra, topped and sliced into rounds
• 300 gpumpkin or sweet potato, peeled and diced
• 200 gspinach, amaranth or sorrel leaves, shredded
• 3tomatoes, chopped, or 400 g tinned chopped tomatoes
• 2onions, finely chopped
• 3garlic cloves, crushed
• 150 gsmooth unsweetened peanut butter
• 3 tbspgroundnut or vegetable oil
• 1–2hot chillies, whole
• 1 tspsalt
• 700 mlwater

To serve

• Boule of millet or sorghum

Directions

1. Heat the oil in a wide pot over medium heat and fry the onions for 6–8 minutes until soft and translucent, then add the garlic for a minute more.
2. Add the tomatoes and cook 8–10 minutes, pressing them down, until they break into a thick red base and the oil separates at the edges.
3. Add the pumpkin and 500 ml of the water, bring to a simmer and cook 12–15 minutes until the pumpkin is nearly tender and starting to fray at the corners.
4. Stir in the okra and simmer 8 minutes; it will release its mucilage and give the stew its characteristic silky pull.
5. Whisk the peanut butter with the remaining 200 ml hot water until smooth and creamy, then stir it into the pot along with the whole chillies.
6. Add the shredded greens and simmer gently, uncovered, for 15 minutes; do not boil hard or the peanut sauce splits into oil and grit.
7. Season with salt and cook a few minutes more until the stew coats a spoon thickly and a slick of groundnut oil shows on the surface.
8. Lift out the chillies, ladle into a shared bowl and serve very hot with balls of boule.

Technique

• Daraba is defined by texture as much as flavour: the okra makes it draw into long threads when lifted on a spoon. Slicing okra into rounds, rather than leaving it whole, is what produces that.
• Peanut butter must be pure ground peanuts. Sweetened supermarket spreads turn the stew cloying and are immediately obvious.
• Keep the heat low once the peanut is in; a rolling boil breaks the emulsion and leaves a greasy pot.

Substitutions

• Frozen sliced okra works well and is often better than tired fresh pods; add it straight from frozen, allowing 3 extra minutes.
• Sorrel or hibiscus leaves give the traditional sour edge; if you cannot find them, add a squeeze of lemon at the end.

Variations

• Southern Chadian cooks add a spoon of dried, ground okra powder to thicken further.
• A richer feast version is finished with red palm oil in place of groundnut oil, turning the stew orange.

History

A southern Chadian stew of okra, greens and peanut butter cooked together and eaten with boule; it is the country’s best-known meatless dish.

Frequently asked questions

What is Daraba?

Daraba is a soup & stew from Chad: okra, greens, tomato and peanut butter stew. A southern Chadian stew of okra, greens and peanut butter cooked together and eaten with boule; it is the country’s best-known meatless dish.

How long does Daraba take to make?

Daraba takes 20 min of preparation and 45 min of cooking. The recipe makes 4 servings. It is rated easy to make.

What can I substitute in Daraba?

Yes, within limits. Frozen sliced okra works well and is often better than tired fresh pods; add it straight from frozen, allowing 3 extra minutes. Sorrel or hibiscus leaves give the traditional sour edge; if you cannot find them, add a squeeze of lemon at the end.

What is the most important thing to get right in Daraba?

Whisk the peanut butter with the remaining 200 ml hot water until smooth and creamy, then stir it into the pot along with the whole chillies.