Tiga Dege Na (West African Peanut Butter Stew)

One of my favorite things about You Time at Elizabeth's House is what my friend Toni calls the "flow."  You just never know who or what will show up so you need to come prepared to "flow."  Last Thursday EH member Amy-Marie showed up and announced she would be testing a soup recipe in the "kitchen."  In no time at all the house filled with amazing aromas and we were treated to a delicious meal.  As requested, here is the recipe.

First, notes from Amy-Marie:
I substituted crunchy for creamy PB, chunky spaghetti sauce for  tomatoes and paste (out of necessity), chicken broth for vegetable, and an eggplant for the acorn squash.  Other than that, I followed the recipe exactly :)  I served it over long grain brown rice with raisins, and Red Hot Blues tortilla chips.And my E-House sisters gave it a thumbs up.

Tiga Dege Na (West African Peanut Butter Stew)

Ingredients
    1 tablespoon oil
    3 small onions, chopped
    6 cloves garlic, minced
    1 large (28-ounce) can diced tomatoes
    1 (6-ounce) can tomato paste
    1-1/2 cups vegetable broth
    1/3 cup smooth peanut butter (sometimes I add extra peanut butter)
    1/4 teaspoon cayenne pepper (or more to taste)
    1 teaspoon salt (may reduce if broth is very salty)
    1 teaspoon black pepper
    2 bay leaves
    1 acorn squash, peeled and cubed
    1/2 medium cabbage, cut into thin strips (or a 10-14 oz. bag of cole
slaw)

Directions:
1. In a large pot, heat oil.  Add and saute onions and garlic until translucent.
2. Add diced tomatoes, tomato paste, vegetable broth, peanut butter, cayenne pepper, salt, pepper, bay leaves, and squash.
3. Bring to a boil. Add the cabbage.
4. Cook until the squash is tender, about 30 minutes. Stir frequently to prevent peanut butter from sticking to the bottom of the pot. Serve over rice.
You can add meat, eggplant or other veggies to your liking for a variation.
Makes: 5-6 servings, Preparation time: 45 min., Cooking time: 45 min.