Technical Stages :

• Heat a bit of oil in the bottom of a stockpan.
• Brown pieces of meat all sides.
• Add thinly chopped onion along with garlic.
• Cut the carrots in mirepoix, crush fresh tomatoes and mince the green cabbage.
• Place all these chopped vegetables in the stockpan.
• Add cold water gradually to cover the vegetables.
• Add tomato concentrate and cube of stock.
• Stir.
• Bring to a boil and keep boiling uncovered for 30 minutes.
• 30 minutes later, dilute the peanut butter with a bit of hot water.
• Pour it into the preparation as you stir.
• Keep cooking for a few minutes. Your dish will be ready when you begin to see the fat of the peanut butter come to the surface.
• Serve with plain rice.