Serves 4

2 tbsp (30 mL) peanut or vegetable oil
2 medium onions, sliced
1 mild green chili pepper, diced
1 red bell pepper, cut into � -inch (1 cm) strips
1 small eggplant, cut into 1-inch (2.5 cm) cubes
2 garlic cloves, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) white pepper
1/2 tsp (2 mL) cayenne pepper
1 3/4 cups (425 mL) chicken stock or canned broth
2 small sweet potatoes, cut into 1-inch (2.5 cm) cubes
1/2 cup (125 mL) peanut butter
1 cup (250 mL) hot water
4 U.S. Farm-Raised Catfish fillets, cut into 1-inch (2.5 cm) cubes
1/2 lb (250 g) fresh okra, sliced or one 10-oz (300 g) package frozen cut okra, thawed
Hot pepper sauce, to taste

Heat oil in a Dutch oven or a large, heavy saucepan over medium heat. Add onions, chili pepper and bell pepper and sauté for 8 to 10 minutes or until onions are translucent. Add eggplant, garlic, salt, white pepper and cayenne pepper and saut� for 5 minutes.

Add chicken stock and yams and bring to a boil. Mix peanut butter and hot water in a small bowl and stir into the stew. Reduce heat to medium-low and simmer for 5 minutes or until broth starts to thicken.

Add catfish fillet pieces and okra and simmer for 10 to 12 minutes or until fish flakes easily when tested with a fork. Season stew with hot pepper sauce to taste and serve.