Chadian Daraba

Heat the oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.

Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the tomatoes and continue cooking for 5 minutes, allowing them to soften and release their juices into the onion mixture.

Add the sweet potato, okra, and greens, stirring gently to coat them in the tomato base. Pour in 1 cup of water or broth, cover, and simmer over medium-low heat for about 20 minutes, until the vegetables begin to soften.

In a small bowl, whisk the peanut butter with the remaining ½ cup water or broth until smooth and pourable. Stir the mixture gradually into the pot until evenly incorporated into the cooking liquid.

Season with salt, black pepper, and cayenne if using. Simmer uncovered for another 12–15 minutes, stirring frequently to prevent the peanut sauce from sticking, until the sweet potato is tender and the sauce is rich and thick.

If the Daraba becomes too thick, stir in a small splash of water until it reaches your preferred consistency. Add the lemon juice, taste, and adjust the salt and seasonings as needed.

Remove from the heat and serve the Daraba hot with boule, millet porridge, steamed rice, or another firm grain accompaniment, spooning plenty of the creamy vegetable and peanut sauce over each serving.