Vegetable Stew Cameroon

Preparation

1. Heat the red palm oil in a large pot over medium heat for 2-3 minutes until thin, then add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the crushed tomatoes to the pot and cook for 3-4 minutes while stirring occasionally, then pour in the vegetable broth and bring to a simmer. Add the salt and black pepper, stirring well to combine all ingredients.
3. Add the diced carrots and diced red bell peppers to the simmering broth and cook for 8-10 minutes until beginning to soften. Then add the eggplant chunks and fresh okra, stirring gently to distribute evenly throughout the stew.
4. Bring the stew back to a simmer and cook uncovered for 15-20 minutes until all vegetables are very tender but still maintaining their shape. Add the chopped collard greens or similar greens and cook for another 3-5 minutes until they are tender and fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in deep bowls.