Stewing chicken or stew lamb, or leg
4-5 pounds onions
Four 35oz cans whole tomatoes
4-5 cloves garlic
1/2 cup chunky, peanut butter
In a pot:
Simmer stew meat slowly with some onions (1 pound or so) for about 1 1/2 hours, covered.
In another big pot:
Cut up 3-4 pounds of onions in thin, small pieces (a food processor will be handy, here)
Saute in oil until the onions begin to brown.
Chop up tomatoes from cans and add to the onions, including liquid
Dice and add garlic.
Cook above ingredients over high flame and without a lid until it thickens. As it cooks down, add liquid from the meat, a couple of cups at a time -- this should make it pasty.
Add cayenne pepper to taste (several teaspoons), cook 10-15 minutes.
When you've used all the liquid, add the meat. Check spiciness level, add salt to taste.
Stir in 1/2 cup chunky peanut butter (the real stuff, no Skippy).
Serve over millet (millet cooks like rice: 2 parts water to 1 part millet appx 20 minutes), top with peanuts.