Footi (Guinean Vegetable Stew)
Footi is a Guinean stew built mostly from aubergines and tomatoes, with soaked mixed beans adding body and plant protein. It eats a little like a chili, though the aubergine and okra give it a softer, silkier texture. A single minced habanero supplies the heat. Traditionally it is spooned over rice, and it also works alongside fufu, the Guinean swallow, for scooping up every last bit of sauce.
Instructions
Warm a little oil in a large pot over medium heat. Add the diced onions and the minced habanero, and sauté for a few minutes until the onions begin to soften.
Stir in the chopped aubergines and the okra. Cook for a few more minutes, stirring now and then so nothing sticks to the base of the pot.
Add the vegetable stock, pomodoro sauce, soaked beans, salt and pepper. Bring to a simmer and cook for about 30 to 40 minutes, until the aubergines are completely soft and the stew has thickened.
Taste and adjust the seasoning. Ladle over wholegrain rice to serve.
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