1 chicken, cut into pieces
1 inch piece ginger
1/2 med. onion plus 1 c., chopped
2 c. water
2 tbsp. tomato paste
1 tbsp. peanut oil
1 c. chopped tomato
2/3 c. peanut butter
2 tsp. salt
2 hot chilies, crushed, or 1 tsp. cayenne pepper
1 med. eggplant, peeled and cubed
2 c. fresh or frozen okra, thawed

Combine chicken, ginger, onion half and water in large saucepan. Heat to a boil. Reduce heat. Simmer until chicken is partially cooked.

Combine tomato paste and peanut oil in large Dutch oven. Cook on low heat 5 minutes. Add chopped onion and tomato. Cook and stir until onion is clear.

Remove partially cooked chicken from saucepan. Add to onion-tomato paste mixture. Add about half of broth. Stir in peanut butter, salt and chilies. Cook 5 minutes on medium heat.

Stir in eggplant and okra. Cook until chicken and vegetables are tender. Add more broth, if needed, to maintain stew-like consistency. 4 to 6 servings.

To serve as soup, increase water to 6 cups.