Food Recipes Side Dishes Vegetable Side Dishes Senegalese Okra Stew 5.0 (5,912) 1 Review This vegetarian stew is rich and satisfying. Its creamy texture comes from the cashew butter that’s stirred in at the end. Slideshow: Light Stews By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 45 mins Yield: 4 Ingredients 2 tablespoons vegetable oil 1 small sweet onion, sliced 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1 habanero, seeded and minced 1 tablespoon ground cumin 1/2 teaspoon ground turmeric 1 1/2 cups 1/2-inch cubed butternut squash Salt 3 1/2 cups low-sodium vegetable broth 3/4 pound okra, trimmed and sliced crosswise 3/4 inch thick 1/4 cup cashew butter Cilantro leaves, for garnish Directions In a large, heavy pot, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the habanero, cumin and turmeric and cook, stirring, for 2 minutes. Add the squash, season with salt and cook, stirring, until the squash is coated with the seasonings in the pan. Add 3 cups of the broth and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the squash is nearly tender, 5 to 6 minutes. Stir in the okra and cook until tender, about 3 minutes. In a bowl, whisk the cashew butter with the remaining 1/2 cup of broth. Stir the mixture into the stew and simmer for 5 minutes. Serve the stew in deep bowls, garnished with cilantro. Make Ahead The stew can be refrigerated overnight. Originally appeared: September 2013 Rate It Print