Vegetarian Ghanaian Lunch Feast: Succulent Plant-Based Peanut Stew & Creamy Okra Soup

Ingredients

• 2 cups raw, unsalted peanuts
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 large tomato, chopped
• 3 bell peppers, diced
• 1 lb fresh okra, sliced
• 2 tbsp vegetable oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: 1/2 cup canned black-eyed peas or lentils

Instructions

1. 1

   In a food processor, blend the peanuts until they form a smooth paste. Set aside.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes or until softened.

3. 3

   Stir in the tomato and bell peppers, cooking for another 5 minutes.

4. 4

   Add the peanut paste to the pot and mix well. Cook for an additional 2 minutes, stirring constantly.

5. 5

   Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 10-12 minutes. If using black-eyed peas or lentils, add them during this time.

6. 6

   In a separate pot, prepare the creamy okra soup by heating oil over medium heat, sautéing onion and garlic until softened, then adding sliced okra, vegetable broth, salt, and pepper. Cook for 15-20 minutes or until okra is tender.

7. 7

   To plate, serve peanut stew in a bowl, garnishing with fresh cilantro or parsley. Surround the stew with creamy okra soup, creating an inviting contrast of colors and textures.