Main
Daraba
- Preparation time
- 45 min
- Servings
- 4 servings
Ingredients
- Eggplant — to buy2 (about 500 g)
- Okra — to buy200 g
- Tomato — to buy3
- Onion — to buy1
- Garlic — to buy2 cloves
- Chili pepper — to buy1
- Peanut paste — to buy4 tbsp
- Olive oil — to buy2 tbsp
- Salt — to buy1 pinch
Preparation
Peel the eggplants and cut into large chunks. Trim the okra and slice into rounds.
Heat the oil in a pot and sauté the sliced onion and crushed garlic for 3 minutes, until translucent.
Add the diced tomatoes and the whole chili (to flavor without too much heat), let it stew for 5 minutes, crushing the tomatoes with a spoon.
Add the eggplant and okra, cover with water, season with salt, and simmer covered for 20 minutes until the vegetables are very tender.
Remove the chili, then roughly mash the vegetables with a wooden spoon right in the pot: daraba should have a thick, slightly stringy puree-like texture (the okra gives it that classic light stickiness).
Loosen the peanut paste with a little of the cooking liquid to avoid lumps, then stir it into the pot.
Simmer for another 10 minutes over low heat, stirring regularly, until the sauce coats the spoon.
Serve hot, traditionally with millet boule or rice.