This is, more or less, the
Groundnut (peanut) Stew
that we serve in the African feast. Recipe courtesy of Glenn Stone. It makes around 10 servings.

5 medium onions
several T palm oil

4 large dried medium hot red peppers, plus up to 5 small dried very hot peppers, depending on your taste
1 t cumin
1 t coriander
pinch ground cloves
4-6 tsp salt, depending on your taste
1-2 tsp ginger-garlic paste (or finely diced fresh garlic & ginger)

2.5 qt water (see below)
1 qt tomato juice

These ingredients are flexible: I recommend all 3, but you can use any subset depending on your taste:
2 sweet potatoes, diced
2 large carrots, diced
2 large tomatoes, chopped [or 1/2 can diced tomatoes]

4 super heaping T freshly ground peanut butter (packaged peanut butter will work in a pinch although it's too sweet)

Dice the onions and saute in palm oil. Prepare the spices -- best to grind fresh in a spice mill, but it works fine to use crushed peppers and pre-ground spices. (If you like hot foods, this is good with a boosted capsicum level.) Add cumin, coriander, clove and salt to the onions over low/med heat and cook a few minutes. Add the garlic/ginger and continue sauteeing a few minutes. Add the water, tomato juice, sweet potatoes, carrots, tomatoes and peanut butter. Cook at least an hour.

With the full 3.5 qt of liquid it should work as a thin stew or a thick soup. If you know you want to serve it as a stew (usually with rice) you can reduce the water, and replace the tomato juice with chopped tomatoes. If you want a not-so-think soup you can increase the fluid. You can optionally run it briefly through a food processor, but not enough to turn it into a sauce.