Africa: Gambia: Gambian Mbahal (Made with Peanuts, Black-Eyed Peas, and Okra
INGREDIENTS:
½ cup dried black-eyed peas, soaked overnight, drained, or one 15.5-oz. can black-eyed peas, drained
3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
2 Tbsp. peanut or vegetable oil
8 oz. boneless lamb shoulder, cutinto 1″ pieces
1 large onion, coarsely chopped
1 cup cherry tomatoes
1 Tbsp. tomato paste
4 cups low-sodium chicken or beef broth
1 small Italian eggplant (about 8 oz.), cut into 1″ pieces
1 habanero or Scotch bonnet chile
2 bay leaves
2–3 Tbsp. fish sauce
2 Tbsp. tamarind paste (optional)
10 okra pods, trimmed
1 cup creamy natural peanut butter
2 tsp. freshly ground black pepper
Place rice in a medium bowl and pour in water to cover. Let sit 30 minutes.
If using dried black-eyed peas, place in a medium pot; add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 1 quart water. Bring to a boil, then reduce heat and simmer until peas are tender, 30–40 minutes. Drain; set aside.
Heat oil in a large Dutch oven or other heavy pot over medium-high. Add lamb in a single layer and season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, undisturbed, until browned underneath, about 3 minutes. Turn and cook until browned on the other side, about 3 minutes longer. Reduce heat to medium. Add onion and cook, stirring often, until softened, about 3 minutes. Add tomatoes and tomato paste and cook, stirring occasionally, until tomatoes are blistered and softened, about 3 minutes. Using spoon, gently press on tomatoes until they burst. Continue to cook, still stirring occasionally, until tomatoes have released some of their juices and a light sauce forms, about 3 minutes more.
Pour in broth and bring to a boil. Reduce heat to a simmer; stir in eggplant, chile, bay leaves, fish sauce, tamarind paste (if using), and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened, 7–10 minutes. Add okra and cook, stirring, until softened, about 5 minutes. Using a slotted spoon, transfer eggplant, chile, and okra to a medium bowl; set aside.
Add peanut butter to broth; whisk until incorporated. Drain rice, then stir into pot. Reduce heat to low, partially cover pot, and cook, stirring often, until rice is tender and mixture is thickened to the consistency of a risotto, 20–25 minutes. Discard bay leaf and stir in pepper, reserved chile, and reserved black-eyed peas (or canned black-eyed peas). Taste and season with more salt if needed.
Transfer to a large bowl and top with reserved eggplant and okra. Serve with lime wedges.
DO AHEAD: Mbahal can be made 3 days ahead. Let cool, then transfer to an airtight container. Cover and chill.
