Djaratankai is a traditional okra and peanut stew from Mali that’s typically made with mutton (but you could substitute goat or lamb).
Prep time: 20 minutes/Cook time: 135 minutes/Serves: 6-8
Ingredients:
1kg of mutton meat, cut into small pieces
150g peanut paste (peanut butter)
500g of okra, cut into thin strips
1 bell pepper, diced
2 onions, peeled and chopped
2 garlic cloves, finely minced
1 scotch bonnet chilli, minced
3 tbsp oil
2 bouillon cubes (beef or chicken)
Salt and freshly-ground black pepper, to taste
Method:
Place a cast iron casserole (Dutch oven) or large heavy-based saucepan over medium heat. Once hot add the oil and use to fry the meat (in batches if necessary) until the meat is nicely browned all over. If cooking in batches, return the meat to the pot and cook for 1 minute more. At this point pour off all the excess fat from the pot then pour over just enough water to cover the meat. Bring to a boil, reduce to a simmer, cover and cook for 60 minutes.
Now add the okra, onions and bell pepper along with the garlic, chilli and stock cubes. Cover and continue cooking for about 40 minutes, or until the meat is completely tender. Take a ladleful of the stock and mix with the peanut paste then pour back into the casserole and stir to combine. Taste the stock and season to taste with salt and black pepper. Cover and cook for 15 minutes over low heat, stirring frequently to prevent the sauce from sticking.
Serve on a bed of white rice.
