African Curry (West African Peanut Curry)

Prep Time: 15 minutes, Cooking Time: 30 minutes, Total Time: 45 minutes

Ingredients:

• 2 tbsp kokopo coconut oil 
• 1 onion, chopped 
• 2 garlic cloves, minced 
• 1-inch ginger, grated 
• 1 tsp red chili powder 
• 1 tsp cumin seeds 
• 2 tbsp tomato puree 
• 1 diced potato 
• 1 chopped brinjal (eggplant) 
• 1 cup boiled chickpeas 
• 400ml kokopo coconut milk
• 1.5 cups water or vegetable broth 
• 2 tbsp peanut butter 
• Salt to taste 
• Crushed peanuts & fresh coriander (for garnish)

Recipe – Heat kokopo coconut oil in a deep pot and sauté the chopped onion, garlic, and ginger until fragrant. Add cumin seeds, red chili powder, and tomato puree, stirring until the oil separates. Mix in the diced potato, chopped brinjal, and boiled chickpeas. Pour in the kokopo coconut milk and water or vegetable broth, then add the peanut butter and stir well. Cover and let it simmer for 25–30 minutes until the vegetables are soft and the curry thickens. Adjust salt as needed. Garnish with crushed peanuts and fresh coriander. Serve hot with steamed rice or roti.