an okra stew made with okra, tomatoes and usually lamb, but I use beef in this recipe. The stew is naturally thick and hearty due to the okra, and there’s a lot of variations. Most importantly ...

Stir in the okra and cook until tender, about 3 minutes. In a bowl, whisk the cashew butter with the remaining 1/2 cup of broth. Stir the mixture into the stew and simmer for 5 minutes.