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2 lg. onions, finely chopped
4 tbsp. peanut oil
2 c. pumpkin, winter squash, or sweet potatoes, peeled, chopped in chunks
4 turnips
4 med. potatoes, quartered
2 lg. carrots, chopped in chunks
1/2 of sm. cabbage, coarsely chopped
2 lg. tomatoes, quartered
1 bunch fresh leafy greens (spinach, Swiss chard, turnip greens, etc.)
2 chili peppers or 1 tsp. cayenne pepper
2 c. tomato sauce
1 c. peanut butter

Or can use 1 small package frozen greens.

Brown the onions in moderately hot oil in a large, heavy skillet or stew pot. Add the vegetables, one at a time, sauteing each for a minute or so before adding another.

Stir in tomato sauce, along with about a cup of water, reduce heat, and simmer until all the vegetables are tender. Spoon out about 1/2 cup of the hot broth and mix it with the peanut butter to make a smooth paste. Add to the pot, and simmer for another 10-15 minutes. Serve over rice or a stiff porridge. Serves 6-8.

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