Senegalese Mafe

One of my favorite things to do is cook. Since there are only two of us, I wind up freezing most of it for Oscar to take to work. One of our favorite dishes is Senegalese Mafe, and I just made a slew of it.

Here's the recipe

2 pounds of chicken cut into pieces (I used skinless boneless thighs)
1/4 cup peanut oil
2 cup diced onion
8 cups chicken stock
4 tablespoons tomato paste
Salt and white pepper
1 cup natural peanut butter
1 small head green cabbage, chopped into 1-inch pieces
4 large sweet potatoes, peeled and cut into 1-inch pieces (I find it easier and tastier to roast the potatoes, THEN take the skin off, and squeeze the potatoes into the stew in chunks.)
4 carrots, peeled and chopped into large dice (sometimes I leave this out)
4 turnips, peeled and chopped into large dice
1/2 teaspoon cayenne pepper or Hungarian Hot Paprika
1/8th tsp cinnamon
1 tsp ground ginger

Season chicken and brown in oil in a large heavy pot. Add onions and
tomatoes. In separate pot heat chicken stock and whisk in tomato
paste. Thin peanut butter slightly with hot liquid and add all liquids
to pot with chicken. Reduce heat and simmer 30 minutes. Add vegetables
and cook until chicken and vegetables are tender, approximately 45
minutes. Season to taste with salt, cayenne and ground white pepper.

(I make it in a different order, but its essentially the same. This dish freezes VERY well. The original recipe called for about double the chicken, but because we are eating as healthily as we can, I reduced the chicken, it still has loads of flavor. If you wish to make it a Vegan dish, just remove the chicken, use vegetable stock, and add some nuts, chickpeas, or seitan for extra protein.)
Below is a picture, taken in a dish that belonged to my Grandpa Miller.