West African Peanut Stew - cooking recipe

Ingredients

1 teaspoon canola oil or 1 teaspoon peanut oil
1 onion, finely chopped
1 -2 garlic clove, minced
1 1/2 tablespoons fresh ginger, grated
1 jalapeno pepper, diced (or serrano if you like it more spicy)
2 chicken breasts, finely chopped
2 -3 medium tomatoes, chopped
1 carrot, peeled and grated
1/2 - 1 teaspoon turmeric
1 teaspoon berbere, spice powder (or cayenne)
1/2 teaspoon ground cloves
black pepper, to taste
1 -2 teaspoon sugar
3 -4 cups water or 3 -4 cups broth
1/2 - 1 cup crunchy peanut butter (adjust to taste)
peanuts, for garnish (optional)
1 dash lemons (optional) or 1 dash lime juice (optional)

Preparation

Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.