Dovi is a stew served in Zimbabwe. You can make it as a vegetarian, or like me, add some meat to your liking. Since the cooking time is not so long, it is recommended to use fairly tender meat.
2 tablespoons of olive oil
500 g meat of camel, chicken, lamb, cattle or pork, diced
Brown the meat in the oil and set aside.
2 tablespoons of olive oil
2 onions, chopped
4 cloves garlic, finely chopped
3 tablespoons chili or peri peri sauce (optional, but highly recommended)
1-2 red chilies, cut into thin strips
2.5 dl peanut butter
6 dl vegetable stock
2 dl tomato paste
1/2 teaspoon cayenne pepper
4 carrots, in small cubes
12 okra, whole
5 dl spinach
Salt and pepper
Saute onion and garlic in oil for 3 min. until the onion becomes glossy and transparent.
Add 2.5 dl of vegetable stock, peri peri and peanut butter and stir well until everything has mixed.
Add the meat, the rest of the stock, tomato paste, cayenne pepper and carrots. Reduce heat to medium, cover and simmer dovi for 10 min.
Add the okra and simmer for 8 min. to under lid. Add the spinach and stir it in for about 2 min. Serve with rice, cooked as instructed on the package.
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