2 large onions, chopped
4 tablespoon peanut oil
2 cup squash
4 each turnips
4 medium potatoes, quartered
2 large carrots, chopped
1/2 small cabbage, chopped
2 large tomatoes, chopped
1 bunch chard
2 each chili peppers
2 cup tomato sauce
3/4 cup peanut butter
Brown the onions in a moderately hot oil in a large skillet. Add vegetables one at a time sauteeing each one for a minute or two before adding the next. Stir in tomato sauce & about a cup of water. Reduce heat & simmer till all the vegetables are tender. Spoon out half a cup of the broth & mix ti with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. Serve over rice.
