Cabbage and Peanut Stew

Deshell a whole bunch of raw peanuts.
Boil them for 3 hours or until they start getting soft.

Cut up some potatoes.  Boil them or nuke 'em.

Put some olive oil in a cauldron.
Fry garlic, onions, and peppers in the oil.

Add a whole lot of finely chopped cabbage.
Add some lot of finely chopped spinach.
Add some water.
Spice with: tabasco, curry powder, chili powder, black pepper, MORE garlic,
            paprika, basil, oregano, and soy sauce.
Add some tomato paste.
Add some chopped beets.
Add some chopped radishes.
Add some corn niblets.
Add peanuts and potatoes.
Cover and cook on low heat for 4-7 hours stirring every once in a while.
Add heavy cream (or even better COCONUT MILK!)  until it turns golden.
Simmer for a little while longer.  Taste and adjust.

No measurement is fixed.  A harmonious balance of ingredients can only be
achieved by being attentive to the stew and tasting it regularly throughout
the stages of its development.  Experiment with it; in general the more
stuff you put in it the better it becomes.

Spoon the stew onto garlic bread or onion bagels, or spread it on toast, place
cheese on top, and stick it in the toaster oven.  It can be eaten with crackers,
rice or spaghetti, but is generally eaten with a spoon.  It is very good.