Instructions: In a large skillet, cook & stir peppers & onion in shortening until onion is tender. Drain off fat. In a medium bowl, blend tomato paste and peanut butter. Stir in broth & seasonings. Add broth mixture to skillet with onion & peppers and cook and stir over low heat until heated through. If the stew is too thick, stir in additional chicken broth. Serve over rice and pass your choice of accompaniments.

Makes 8 servings.

ACCOMPANIMENTS: Chopped green pepper; shredded coconut; coarsely ground or chopped peanuts; sauteed bananas or plantains; onion, tomato and eggplant slices; pineapple cubes.

RECIPE NOTES: If not using homemade or canned chicken broth, it can be made by boiling 3 cups of water and dissovling 3 chicken bouillon cubes in the water.

My Notes: I topped the servings with about 1 tbs. of chopped peanuts and 1 tbs. of shredded coconut. Also, this dish is not hot, although the flavor would definitely lend itself to tha. So, if you prefer that, just use a hot chili powder and use more of it!

Also, draining off the fat wasnt too easy. I ended up putting the vegetables on a paper towel in a bowl, and then wiped out the pan with another paper towel. I didnt want to wash it because I wanted to leave the flavor in the pan.

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