In a village near Cap Skirring (Southern Senegal), I "helped" the ladies make a big pot of this filling and tasty stew. We used small, sun-dried clams from the local beaches. You can use whatever bits of meat, seafood, and vegetables you like. A little goes a long way.

Ingredients:

1 tsp whole black pepper (or to taste) 2-3 Small dried chilis 2 "Jumbo" flavor cubes (substitute Maggi or just bouillon cubes) 1 small onion, sliced 1 can of small smoked clams (optional), drained Sauteed meat or chicken (optional) 5-6 small tomatoes 1 C water Chopped yellow squash (skinned, seeded) or other vegetable 1 C peanut butter (or more) Hot, cooked rice

Directions:

1. Using a mortar and pestle (or food processor), make a paste of the pepper, chilis, flavor cubes, onion, and (optional) clams. 2. Saute cubed meat or chicken (if used) in oil until done to taste. 3. In a saucepan, cook and mash the tomatoes in water; add squash or other vegetables and cook until done to taste. 4. Add spice paste to the cooked tomatoes and vegetables. Stir in peanut butter. 5. Serve over cooked rice. Scatter bits of meat or chicken on top (if used). Best eaten with the fingers from a big communal bowl, with beer and kora music.