Community recipe
Sudanese-Inspired Peanut Okra Millet Skillet
A warmly spiced, one-pan millet supper inspired by Sudanese peanut stews, with blistered okra, tomatoes, and a creamy peanut finish. Steaming the millet directly in the aromatic vegetable base keeps the dish practical while giving it a pleasantly fluffy texture.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 1 cup millet, rinsed and drained
- 2 tbsp olive oils
- 300 g okra, trimmed and sliced into 2 cm pieces
- 150 g yellow onions, finely diced
- 2 garlic cloves, minced
- 15 g fresh gingers, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 200 g chopped tomatoes
- 500 ml vegetable stock
- 60 g smooth peanut butters
- 60 ml warm water
- 1 lime, juiced
- 15 g fresh cilantros, roughly chopped
Make it
Instructions
- 01
Rinse and toast the millet
Rinse 1 cup millet under cool water until the water runs mostly clear, then drain well. Heat a wide, deep skillet over medium heat and toast the drained grain for 3 minutes, stirring often, until it smells nutty. Transfer the toasted millet to a bowl.
- 02
Blister the okra
Return the skillet to medium-high heat. Add 2 tbsp olive oil and 300 g okra, then cook, turning occasionally, for 6–8 minutes until the pods are browned in spots. Transfer the okra to a plate; keeping it aside preserves its roasted texture.
- 03
Build the aromatic base
Reduce the heat to medium. Add 150 g yellow onion, 2 garlic cloves, and 15 g fresh ginger to the skillet and cook for 4 minutes, stirring, until softened. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp cayenne pepper, and 1 tsp salt; cook for 30 seconds until fragrant.
- 04
Add the tomato and cooking liquid
Pour in 200 g chopped tomatoes and 500 ml vegetable stock, scraping up any toasted bits. Bring the mixture to a steady simmer, then stir in the toasted millet. Cover tightly and simmer over low heat for 18 minutes, or until the liquid is absorbed and the grains are tender.
- 05
Make the peanut sauce
While the millet cooks, whisk 60 g smooth peanut butter with 60 ml warm water in a small bowl until smooth and pourable. Set the sauce aside.
- 06
Steam and finish
Remove the covered skillet from the heat and let it stand for 5 minutes. Uncover and fold the blistered okra back through the millet. Drizzle in the peanut sauce and gently loosen the grains with a fork. Finish with 1 lime squeezed over the skillet and 15 g fresh cilantro scattered on top.
- 07
Serve
Spoon the hot millet and okra into four bowls and serve immediately. For the best texture, keep the skillet covered until serving so the grains remain warm and fluffy.
