Instructions: Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides.

Mash tomatoes with a fork an mix them into the stew, along with the water.

Reduce heat, cover, and simmer 10 minutes.

Thin the peanut butter with a few tablespoons of hot broth from the pot.

Add half of the peanut paste to the stew; continue simmering until chicken is well done

Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew.

Serves 4 to 6.

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