Zimbabwe - Dovi
This... came out redder than I expected. Considering it’s a peanut butter base, I expected it to have a brown or tan color. I think it might have been from the amount of chili sauce I put in that added that extra bit of redness. Either way with color aside, this was delicious! I expected the stew to have an overwhelming taste of peanut butter but that was not the case at all. In fact, that flavor blended beautifully with all the other ingredients, despite using an entire CUP of peanut butter.
Also, in case you’re wondering if I served this with mashed potatoes, I didn’t! I made sadza using cornmeal. Unfortunately, I only had the yellow kind, which symbolizes a bad corn harvest. If it’s yellow in Zimbabwe, it means they had to mix the white cornmeal with yellow to make enough to sell. So fascinating! The sadza is plain Jane by itself, but mix it with the dovi, and oh goodness. It’s so good! It absorbs flavors beautifully!
2 tbsp olive oil
2 onions (chopped)
4 garlic cloves (minced)
3 tbsp peri peri sauce (sub hot chili oil)
2 red chili peppers (sliced thinly) (sub 1 jalapeno)
1 cup smooth peanut butter
4 cups vegetable stock
1 7-oz can tomato paste
1 tsp cayenne pepper
4 carrots (roughly chopped)
1 cup okra
2 cups spinach
Salt and pepper (to taste)
First, we’re going to create the peanut stew base by heating 2 tablespoons of olive oil in a large pot over medium-high heat. When the oil is shimmering and ready, add the onions, season with salt, and cook for about 5 minutes. Then add the garlic and cook for another 2 minutes. At this point, the onions should be translucent and fill your kitchen with wonderful smells. Make sure to stir occasionally otherwise the onions might develop some burning.
Add 1 cup of vegetable stock, peri peri sauce, and the peanut butter. Whisk the peanut butter until it becomes smooth and mixed in with the liquid.
Now, add the other 3 cups of vegetable stock, all of the tomato paste, cayenne pepper, and carrots. Taste and season with salt and pepper, if desired. Reduce the heat to medium-low and cover the pot with your lid. Simmer for 10-15 minutes. Add the okra and simmer for an additional 8-10 minutes. Simmering the stew will cause the stew to thicken. We want that! Add the spinach, and mix until it starts to wilt.
I served my stew with sadza, which is cornmeal mixed with water and salt. If you can, make sure to buy the white cornmeal, as this represents prosperity in Zimbabwe! But if you don’t want to use cornmeal or eat this with sadza, I think eating with rice or mashed potatoes will do just fine.
Personal note: I think adding in chopped chicken would go well with this stew. But I kept mine vegetarian.
Recipe adapted from Arousing Appetites.