2 lbs. boneless lamb stew meat
3 onions, sliced
3 1/2 c. water
1 1/2 tsp. salt
3 lg. tomatoes, quartered
3 chili peppers
1 c. peanut butter
2 c. beef bouillon
3-4 c. hot rice
3 hard cooked eggs

Put first 3 ingredients and 3 cups water in a sauce pan; bring to a boil and then simmer, covered, until almost tender, about 1 hour. Combine tomatoes, peppers, and 1/2 cup water. Bring to boil and simmer 10 minutes. Mix the peanut butter, tomato mix, and the bouillon. Add to meat. Simmer until tender.

To serve: Put a helping of rice in each soup plate. Put an egg in center of rice and cover with stew. Makes 6 servings. In Nigeria this is called groundnut stew and they start by grinding peanuts. (Ponce Stahl.)