Daraba

About This Recipe

Daraba is the beloved national dish of Chad: a slow-simmered stew of fresh okra, groundnut paste, and tender greens in a tomatoey, mildly spiced sauce. It is eaten daily across ethnic groups — Zaghawa, Sara, and Arab communities alike — served over sorghum paste (aiysh) or rice. The combination of okra's natural viscosity and the creaminess of peanuts makes daraba deeply satisfying.

Ingredients

Serves 4

• 400 gfresh or frozen okra, sliced
• 100 gsmooth peanut butter
• 2 mediumtomatoes, diced
• 100 gfresh spinach or dried baobab leaves
• 1 mediumonion, chopped
• 2 tbspvegetable oil

Instructions

1. 1

   Sauté the base

   Heat oil in a pot. Fry onion until soft, about 5 minutes. Add tomatoes and cook until they break down, 5 minutes.

2. 2

   Add peanut paste

   Stir peanut butter into 400 ml water until smooth. Pour into the pot and bring to a gentle simmer.

3. 3

   Add okra and greens

   Add okra and spinach. Cook uncovered over medium heat for 25 minutes, stirring occasionally, until the stew is thick and fragrant.

4. 4

   Season and serve

   Season with salt. Serve hot over sorghum paste (aiysh) or steamed rice.

Variations

• •

  Add smoked fish for a non-vegan version.

• •

  Include diced sweet potato for bulk.

Storage

Refrigerates well for 3 days. Thickens on cooling; thin with water when reheating.

Frequently Asked Questions