A Must-Try Recipe: Mali Peanut Butter Sauce (Tiga Dege Na)

Below is the recipe for Peanut Butter Sauce (Tiga Dege Na) that we ate on Monday of Total It Up.  It was really good.  The lady who made it sent us the recipe.
If we were in Mali, I would use everything fresh from the market and not use any canned items. However, since we are not in Mali, I use canned food since they are less expensive.  You can use the fresh tomatoes if you like, but I use tomatoes in cans.

1 14.5oz Can Diced Tomatoes
4 Cloves of Garlic-Pressed
1 lg Onion-Diced
1 tsp. Nutmeg
1 Tbsp Chili Powder
about 1/2 of the Chicken (chunks/strips of beef can be substituted)
1/2 cup Peanut Butter with no sugar added
3 Okra Sliced Thin
4 Large Hunks of Pumpkin (or squash)
1/2 Head of Cabbage

Heat the first five ingredients in a large stew pan. Add a fourth of a cup of oil and the raw chicken (or beef). Brown the chicken in the tomatoes mixture for about 15 minutes and then cover the chicken with water. Add salt (I like to use Seasoning Salt) and pepper. Let the chicken simmer until the meat is done. Remove the chicken and set aside to cool and to remove from the bone. Put the Peanut Butter into a cup and then add water until the Peanut Butter looks more like chocolate pudding. Add the Peanut Butter to the Stew. Add the Pumpkin and Cabbage to the stew. Let it simmer until the veggies are done. Remove the veggies and add the Okra. Cook the okra until it has become part of the stew liquid. The Peanut Butter and the okra are the thickening agents in the stew. The Peanut Butter will burn on the bottom if it is not stirred often.  If you think that it is too thick then add water, if it seems to think then let it cook for a while longer or add more Peanut Butter. Put all ingredients in the stew pan and simmer for about 5 minutes. Serve over white rice and eat it with the right hand.
IT IS SO GOOD. I hope you enjoy it.
Serves approximately 10 people.