Here is a recipe for African Peanut Stew. It was given to me by one of my professors, who does research in Cote d’Ivoire:
1-2 onions, chopped
4 tomatoes, cored and pureed
4 cups water*
2 bouillon cubes
1/2 cup or more creamy peanut butter**
1 habanero, pricked with a fork***
Add all ingredients to a large pot and bring to a boil, stirring frequently. After it boils, reduce heat to a simmer and cook, uncovered, stirring occasionally, until sauce thickens and peanut butter boils down (it should be fully incorporated with the other ingredients. at the beginning it won’t be). This usually takes at least 30 minutes. Serve over plain white or brown rice and garnish with roasted peanuts. Tastes great warmed over.
Btw, i’ve tried stewing carrots and potatoes along with the sauce but found that the starch from the veggies ruins the sauce. If you want to have it with veggies, cook them seperately.
* The recipe calls for 4 cups of water. Sometimes the tomatoes are more watery than usual, so i start with 3 cups water and add more later if i need it. You don’t want the sauce to disappear into the rice; it should be thick enough to sit on top of it until you mix it in.
** I lost the original recipe; this is the only measurement i’m not 100% sure of, but i think it’s right. I usually add a bit more, though.
*** How well you prick the chile depends on how hot you want the stew. I prefer to prick it once (it’s mild with just a bit of a kick that way). If you want it medium or hot, prick it 2 or 3 times or more. For you fire-eaters out there, just rip the thing open and thrown it in the pot! (Musical Chef does not take responsibility for fire-eaters’ burnt taste buds or hurt feelings after they make it too hot and cry in front of fellow fire-eaters)