Chicken Vegetable and Peanut Stew - serves 4

Groundnut; (peanut) oil
3 md onions; finely diced Salt to taste
2 red chillies; finely chopped
4 md tomatoes; blanched, peeled and diced
2 tb tomato paste blended with 4 tbsp wather
1 1/4 pt boiling water
8 fl smooth groundnut paste
8 okra; topped and tailed
2 sweet potatoes or yams peeled and cut into 2 cubes
1/2 lb sweetcorn kernels
4 carrots; cut into 4-6 chunks
Spinach; (silver beet)
Pinches ground cinnamon
Pinches ground paprika
Turnips

Heat the oil in a large, heavy based pot and saut, the onions and the chicken pieces seasoned with salt until the chicken is sealed and browned. Stir in the chillies (hot peppers), tomatoes and blended tomato paste.
Blend the boiling water and the groundnut (peanut) paste together until smooth and add to the pot. Stir and simmer for 40 minutes.
Add all the vegetables, the cinnamon and paprika and season with some salt.Stir well and simmer gently on a low heat until the chicken is cooked, the volume reduced and the sauce thick.
Serve with hot rice, potato croquettes or cooked root vegetables.