Peanut stew

• 2 cups onions peeled and chopped
• 2 tablespoons oil peanut or vegetable
• .5 teaspoon cayenne pepper dried
• 1 teaspoon garlic cloves pressed
• 2 cups cabbage chopped
• 3 cups sweet potatoes peeled and 1-inch cubes
• 3 cups tomato juice
• 1 cup apple juice
• 1 teaspoon salt
• 1 teaspoon fresh gingeroot peeled and grated
• 1 tablespoon fresh cilantro chopped
• 1.5 to 2 cups okra chopped
• 2 tomatoes chopped
• .5 cup peanut butter

Saute the onions in oil until translucent in a large soup pot. Stir in the cayenne and garlic. Saute for 2 minutes. Add cabbage and sweet potatoes. Saute, covered, for 2-3 minutes. Add tomato juice, apple juice, salt, gingeroot, cilantro, and tomatoes. Cover and simmer for 15 minutes or until the sweet potatoes are tender. Add the okra and simmer for 5 minutes. Stir in the peanut butter, reduce stovetop heat to lowest setting, and simmer gently until ready to serve. Add juice or water if stew is too thick.