1 tablespoon oil
3 small onions, chopped
6 cloves garlic, minced
1 large (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1-1/2 cups vegetable broth
1/3 cup smooth peanut butter (sometimes I add extra peanut butter)
1/4 teaspoon cayenne pepper (or more to taste)
1 teaspoon salt (may reduce if broth is very salty)
1 teaspoon black pepper
2 bay leaves
1 acorn squash, peeled and cubed
1/2 medium cabbage, cut into thin strips (or a 10-14 oz. bag of cole slaw, or a large bag of fresh spinach)
1. In a large pot, heat oil. Add and saute onions and garlic until translucent.
2. Add diced tomatoes, tomato paste, vegetable broth, peanut butter,cayenne pepper, salt, pepper, bay leaves, and squash.
3. Bring to a boil. Add the cabbage (or spinach).
4. Cook until the squash is tender, about 30 minutes. Stir frequently to prevent peanut butter from sticking to the bottom of the pot. Serve over rice.
Notes and Instructions
Recipe provided by Betsy Newcomer, former Peace Corp volunteer to Mali