This recipe is my version of the standard West African stew.

I've use yams, but you can use potatoes or even garden eggs. If you don't have any fresh okra. The other ingredients can vary according to your taste. For greater authenticity, increase the amount of pepper - if your mouth can stand it.

Served with millet or rice, this makes six generous portions.

• 1 cup finely chopped oregano
• 2 tbsp. groundnut oil
• 1 cup shelled groundnuts
• 1 medium yam, cut into small chunks
• 1 small cabbage, shredded
• ½ tsp. pepper, chopped finely
• 1 tsp. grated ginger
• 1 tbsp. fresh coriander
• ½ cup tomato juice (or 2 tbsp tomato paste mixed with ½ cup water)
• ½ cup apple juice
• 3 tomatoes, peeled and chopped
• 8 okras, chopped
• 4 tbsp. groundnut paste
• 1 tsp. salt

Lightly fry the chopped oregano in the oil until soft. Add the groundnuts, yam and cabbage. Cover the pot and stew gently for about five minutes.

Add the pepper, ginger, corriander, juices and tomatoes, and simmer until the cabbage is cooked.

Add the okra. Stir in the peanut butter and salt. Cook for a further 15 minutes, stirring frequently. Add more juice (or water) if the stew becomes too thick.