Ground nut stew

Ground Nut Stew:
2 c chopped onions
2 tbsp peanut or vegetable oil
1/2 tsp cayenne
1 tsp pressed garlic cloves
2 c chopped cabbage
3 c cubed sweet potatoes (1 in cubes)
3 c tomato juice (I mix equal parts tomato puree with water if I don't have any on hand)
1 c apple or apricot juice
1 tsp salt
1 tsp grated, peeled freshe ginger
1 tbsp chopped fresh cilantro
2 chopped tomatoes (I'm using a can of chopped tomatoes because they're always tastier than fresh tomatoes from the grocery store)
1 1/2-2 c chopped okra or eggplant
1/2 c peanut butter (creamy or crunchy)

Topping:
1/4 c sliced scallions
1/4 c chopped fresh parsley
1/4 c chopped fresh cilantro
1 mango sliced
1/4 c crushed or whole peanuts

Saute the onions in the oil for about 10 minutes. Stire in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered, for a few minutes. Mix inteh juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra or eggplant and simmer for 5 minutes more. Stir in the peanut butter, turn heat to low and gently simmer until ready to serve. Add more juice or water if the stew is too thick.

Serve over rice and top with scallions, chopped fresh parsley and cilantro, sliced mangoes (or pineapple, bananas, oranges, grated coconut) and whole or crushed peanuts.