1fresh chili pepper, minced or added whole and removed at the end (a small seeded green jalapeno for mild; a green seeded cayenne for hot; or a green or red habanero for hottest)
3 to 4cupsvegetable stock or water
1 (8-ounce) can tomato sauce
2tablespoonstomato paste (optional)
½ to 1cupcreamy natural-style peanut butter (no sugar added)
A fewfresh mushrooms, sliced or whole
1cup peeled and coarsely chopped eggplant
1 medium sweet potato, peeled and cut into chunks
6fresh or frozen okra, chopped or whole
2cups greens of choice (e.g., kale, chard, spinach), washed and torn up
1 to 2cups coarsely chopped tomato (Note: if using omit the tomato sauce)
Heat the oil in a large saucepan. Add the onions and sauté over medium heat for about 5 minutes. Add the garlic, ginger, and chili pepper and sauté for a few more minutes.
Add the vegetable stock or water, tomato sauce, tomato paste, if using, and salt to taste and stir well.
Add your vegetables of choice and bring to a simmer.
Remove 2cups of soup broth and mix with ½ to 1cup peanut butter in a small saucepan (the more peanut butter, the creamier the stew). Cook, stirring constantly, on medium heat until the oil separates out, then stir the mixture into the stew.
Cover and simmer the stew until flavors have blended and stew is thick.
The stew can be served over rice like a curry, with small bowls of condiments served alongside: