4 pounds whole chicken, cut up 1/3 cup peanut oil 1 large onion, chopped 2 medium tomatoes, chopped 2 cups water, boiling 1/4 cup tomato paste 1/2 cup peanut butter 1 large sweet potato 3 carrots, sliced 6 okra pods, sliced 1 large bell pepper, chopped 1/2 teaspoon cayenne pepper
In a large heavy pot, brown chicken in hot peanut oil. Add the chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot. Add the boiling water to the pot. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes.
Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Add cayenne during the last 10 minutes of cooking. All total the stew should cook for 1 hour and 15 minutes.