Rice for 4 servings

1 lb okra (35 pods), sliced 1/2 in pieces.

2 tablespoons Olive Oil

3 cups Tomato sauce, 24 oz.

1 cup Crunchy peanut butter (or more, to taste)
(or crunchy sunflower nut butter)

Seasoned pepper (to taste)

Celery seed (lightly sprinkled) (or Mustard Seed)

Minced onion (lightly sprinkled)

Optional additions:
A side of meat (beef or baked chicken sliced)
Sprigs of parsley or celery leaves


Servings: 4

  1. Cook rice according to directions from package.
  2. Sauté Okra in olive oil in a large saucepan over medium heat until moderately soft.
  3. Add tomato sauce & season: pour tomato sauce into saucepan with Okra. Cook on medium heat until the sauce is warmed. Add seasoned pepper, mustard or celery seed, and minced onion, to taste.
  4. Add Peanut butter: Begin spooning in liberal tablespoons of peanut butter, letting it melt into mixture. You may add more peanut butter to taste. The mixture should never come to a boil but needs to simmer for at least 20 minutes. (Note: There is usually some of the “mchuzi” left over after the dinner plates are prepared. It tastes great on bread a day or two later, too!)

Serving suggestion: Make a circle of rice on a dinner plate. Ladle on the “gravy” liberally. The Tanzanians suggest that, if meat is available, it be cut into slender slices which are used to encircle the dish. A few sprigs of parsley or celery leaves may also be added around the rice for visual appeal.