West African Groundnut Catfish Stew

Description
A catfish recipe.

Ingredients

 * 2 tablespoons peanut or vegetable oil
 * 2 medium onions, sliced
 * 1 mild green chili pepper, diced
 * 1 red bell pepper, cut into 1/2-inch strips
 * 1 small eggplant, cut into 1-inch cubes
 * 2 garlic cloves, minced
 * 1 teaspoon salt
 * 1/2 teaspoon white pepper
 * 1/2 teaspoon cayenne pepper
 * 1 3/4 cups chicken stock or canned broth
 * 2 small yams, cut into 1-inch cubes
 * 1/2 cup peanut butter
 * 1 cup hot water
 * 4 U.S. Farm-Raised Catfish fillets, cut into 2-inch cubes
 * 1/2 pound fresh okra, sliced (or 1 10-ounce package frozen cut okra, thawed)
 * Hot pepper sauce

Directions
1. 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 sauté for 5 minutes.

2. 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.