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.
Serves 4
Heat oil in a pot. Fry onion until soft, about 5 minutes. Add tomatoes and cook until they break down, 5 minutes.
Stir peanut butter into 400 ml water until smooth. Pour into the pot and bring to a gentle simmer.
Add okra and spinach. Cook uncovered over medium heat for 25 minutes, stirring occasionally, until the stew is thick and fragrant.
Season with salt. Serve hot over sorghum paste (aiysh) or steamed rice.
Fresh okra gives better texture; if using frozen, do not thaw before adding.
Stir regularly to prevent the peanut paste from catching on the bottom.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add smoked fish for a non-vegan version.
Include diced sweet potato for bulk.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerates well for 3 days. Thickens on cooling; thin with water when reheating.
Daraba's name derives from a Chadian Arabic verb meaning to pound or mix. Okra was cultivated in the Lake Chad basin for thousands of years before the dish developed its current form.
Yes — stir well before measuring. Avoid sweetened peanut butter.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
