Spicy west african style greens & peanut stew with fufu

Ingredients

• 3 bunches of greens
• 2 large or 3 small habanero or Scotch bonnet peppers, minced, stems and seeds removed.
• 6-7 canned plum tomatoes, chopped, plus about a cup of the tomato juice.
• 1 very large or 2 medium white or yellow onions, chopped
• 1 vegetable bouillon cube
• 1/2 cup creamy peanut (groundnut) butter - no salt or sugar added!
• 1 package unseasoned seitan, chopped into shredded "stew meat" sized pieces.
• 3-4 tablespoons peanut oil
• salt, pepper, and ground hot red pepper to taste

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Preparation

• In a large stockpot, saute the onions over medium heat in the peanut oil until they're just starting to brown; about 15-20 minutes.
• Add the habanero peppers and saute for another 5 minutes. Add the wet greens and stir well; put the lid on the pot for about 5 minutes to allow the greens to wilt in the steam.
• Next add the chopped tomatoes, tomato juice, and vegetable bouillon cube. If necessary, add a little water until the greens are just covered in liquid - but not too much. You're making stew, not soup.
• Add a few pinches of salt and pepper. Taste the broth - if it's not hot enough for you, add a pinch or two of powdered hot pepper.
• If it's too hot at this point, don't worry - the peanut butter will offset the heat somewhat.
• Bring the heat down to a simmer and cook until the greens are tender. Meanwhile, mix the peanut butter with a couple of tablespoons of hot water.
• Once the greens are tender, add this mixture, along with the seitan, to the stew. Simmer gently for another 15-20 minutes; taste and adjust the salt, pepper, and hot pepper to your taste.