***Maafe!!

several spoonfuls of cooking oil, to sauté meat and onions
1 lb chicken or pork, cubed
1 m onion, finely chopped
1 tablespoon tomato paste
1/2 - all of a 14 oz can petite diced tomatoes
salt and black pepper (to taste)
2 cloves garlic, minced
one hot chile pepper, or ground red pepper to taste (optional)
several chopped vegetables: cabbage; carrot; eggplant; summer squash: potato; squash; sweet potato; turnip or rutabaga

1/2 - 1 cup peanut butter
1 cup stock (divided in half)

Heat oil in a large cooking pot or dutch oven. Sauté the meat and (or meat then onions) onions over high heat. Reduce heat and simmer for a few minutes.
Add all remaining ingredients except the peanut butter and half of the stock. Simmer until all ingredients are tender (25-30 minutes). Add stock to lubricate if necessary.
Reduce heat. Add the peanut butter. Stir vigorously. Add any remaining stock.
Serve over cous cous or rice.

Veggies:1st: eggplant, onions, bell pepper, 2nd w. stock: carrots?, potatoes

My recipe:
2 TB oil
1 m eggplant
1 sm onion
1 sm bell pepper
1 lg jalapeno
2 m potato
2 TB tomato paste
1 c stock
1 cup (ish) diced tomatoes
1/2 c peanut butter
Spices:




1. Heat oil, brown meats (or eggplants) till golden brown, remove.
2. Saute onions and other veggies till softened, add garlic, ginger?, and meats back then add tomato paste and mix. Stir till tom paste falls apart and then add diced tomatoes and stock (or water) and potatoes, cook till veggies are softened and tomatoes start to reduce down, about 10 min, add peanut butter, 10 more min.