1 onion, finely chopped
½ cup creamy peanut butter
5 tablespoons tomato paste
4 carrots, peeled and cut into 1-inch/2,5 cm pieces
3 sprigs fresh thyme
2 bay leaves
2 tablespoons peanut oil
Salt
Black pepper
Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides. In a small bowl, mix the peanut butter with 1-½ cup (400 ml) of cold water and pour it over the meat. Dilute the tomato paste with 2 cups (500 ml) of hot water, and pour over the stew. Stir well. Add the remaining ingredients and lower the heat. Cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.