Hearty Peanut Stew With Crispy Okra

Trim and thinly slice the okra. Chop the sweet potatoes into 1cm cubes. Drain and finely mince the roasted peppers. Peel the garlic, onion and ginger. Thinly slice the garlic and onion and finely grate the ginger. Discard the scotch bonnet stem, then thinly slice (if you prefer a milder dish, see notes).

Place a frying pan over medium-high heat with a generous drizzle of oil. Once hot, add the okra and fry in batches for 3-4 mins until golden-brown. Transfer to a bowl.

Add the onion to the same pan and stir-fry for 3-4 mins until softened. Stir through the thyme sprigs, garlic, ginger and ¾ of the scotch bonnet, then fry until fragrant. Add the sweet potato and peppers, then mix through the tomato purée and peanut butter. Cook, stirring, for 3-4 mins until the paste darkens.

Pour the vegetable stock, stir and bring to the boil. Once boiling, turn the heat down to medium and simmer for 15-20 mins until the sweet potato has softened, the stew has thickened and the oil has separated. Taste and season with salt and pepper.

Share the rice between bowls and top with the stew. Sprinkle over the okra before tucking in.