2 chickens (3-3 1/2 lb. each), cut into pieces
3/4 c. peanut oil
2 lg. onions, chopped
2-3 tomatoes, chopped (may be peeled but not necessary)
1/4 c. tomato paste
1 tsp. salt
1 c. peanut butter
1 sm. cabbage, chopped
3 sweet potatoes, cut into chunks
6 carrots
6 turnips
12 okra (optional)
1/2 tsp. cayenne pepper
4 1/2 c. water, divided

Brown chicken in hot oil in a large heavy pot. Add 1/2 onions and stir until golden brown. thin tomato paste with 1/2 cup water and add tomatoes and paste to the pot. Boil 4 cups water and add to pot along with salt. As mixture cooks thin peanut butter with some of the hot liquid from the pot. Stir in peanut butter gradually. Reduce heat and simmer for 1/2 hour. Then begin adding vegetables, letting each simmer 5 minutes before adding the next vegetable. Continue cooking until chicken and vegetables are tender.

Meanwhile, crush or grind the second onion with pepper. Add during last 10 minutes of cooking.