Kenkey with Okro & Peanut Sauce

Ingredients

• 2 pieces Kenkey (fermented corn dough)
• 200 g Okra
• 3 tablespoons Peanut butter (unsweetened)
• 150 g Sweet potato
• 1/2 medium Onion
• 1 tablespoon Tomato paste
• 1 cup Vegetable broth
• 1 tablespoon Lime juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground black pepper(optional)

Instructions

1. 1

   Bring a pot of water to a boil, add the peeled sweet potato diced into 1‑inch cubes and cook for 8‑10 minutes until tender; drain and set aside.

2. 2

   In a separate pan, heat a little oil over medium heat, sauté the chopped onion until translucent (2‑3 minutes), then add the tomato paste and stir for 1 minute.

3. 3

   Add the sliced okra, vegetable broth, and cooked sweet potatoes to the pan; simmer for 10 minutes, stirring occasionally.

4. 4

   Stir in the peanut butter until fully incorporated, then season with salt, optional pepper, and lime juice; cook another 2 minutes.

5. 5

   While the stew finishes, steam or reheat the kenkey for about 5 minutes until hot.

6. 6

   Serve the okro‑peanut stew over the warm kenkey and enjoy.