In the majority of Africa, soups and stews made with peanuts – typically called "groundnuts" – are staple main-meal foods. Unless you enjoy very hot foods, start with no over half the pepper defined here.
1 (3 pound) chicken, cut into pieces.
1/2 of an entire onion.
2 tablespoons tomato paste.
1 tablespoon peanut oil or other light cooking oil.
1 cup onion, well chopped.
1 cup tomatoes, chopped.
2/3 cup peanut butter.
2 teaspoons salt.
2 teaspoons grated fresh ginger,.
2 hot chiles, crushed, or 1 teaspoon ground ginger.
or 1 teaspoon cayenne powder.
2 cups fresh or frozen okra.
1 medium-size eggplant, peeled and cubed.
Boil chicken with ginger and the onion half, using about 2 cups water.
Meanwhile, in a separate large pot, fry tomato pastes in the oil over low heat for about 5 minutes. Add to the paste to the sliced onions and tomatoes, stirring sometimes until the onions are clear.
Remove the partially prepared chicken pieces and put them, together with about half the broth, in the big pot. Include the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking till chicken and veggies hurt. Add more broth as required to preserve a thick, stew consistency.
To make this a vegetarian meal, substitute 2 vegetable bouillon cubes for the chicken. Or make less pieces of chicken go farther by eliminating meat from the bone.
Serve over rice.
Get rid of the partly prepared chicken pieces and put them, along with about half the broth, in the big pot. Add the peanut butter, salt and peppers. Prepare for 5 minutes prior to stirring in the eggplant and okra. Continue cooking till chicken and vegetables are tender. Include more broth as required to keep a thick, stew consistency.