Karkandji (Chadian Tangy Sorrel/Spinach, Peanut & Okra Leaf Stew) – Authentic Chad Recipe

Ingredients for Karkandji (Chadian Tangy Sorrel/Spinach, Peanut & Okra Leaf Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) bunches of sorrel or spinach and kale, prepped into bite-sized pieces
• 1.5 cups sliced okra, washed and trimmed
• 1 cup ground roasted peanuts and steamed rice
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Chad seasoning (ginger, lemon juice touch, onions)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bunches of sorrel or spinach and kale for 5 minutes.
2. Add minced onion, garlic, garlic, and ginger, lemon juice touch, onions, stirring for 2 minutes until deeply aromatic.
3. Add sliced okra and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in ground roasted peanuts and steamed rice right before serving warm.