Peanut Butter Okra Recipes

Steps:

• In a saucepan over medium low heat, add the peanut butter and heat till melted. then add the garlic, coriander and cayenne pepper and stir. The peanut butter will harden a bit to a paste consistency,
• Add the tomato sauce bit by bit and stir it into the paste till you have no lumps. Add the broth (or water and bouillon) and bring to the boil
• Add the okra and bring it back to boiling then lower the heat and cover. Let it simmer, stirring from time to time till the okra is very tender. (45 to 60 minutes)
• Using an immersion blender process the okra till you have a thick creamy sauce. Serve with pita bread or your favorite bread.

Steps:

• Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.
• Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
• Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.
• Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.
• Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.