Domoda

Ingredients

 * 16 oz jar unsweetened peanut butter
 * 15 oz can tomato sauce
 * 6 oz can tomato paste
 * 1 to 3 large onions, chopped
 * 1 to 3 cloves garlic, pressed or minced
 * 1 to 3 cubes bouillon
 * 1 tsp black pepper
 * 110 degree Farenheit red pepper (if you like it hot)
 * 2 tbsp oil

Directions

 * 1) Mix the peanut butter in a bowl of 3 cups hot tap water.
 * 2) Stir until the peanut butter is well mixed, then set aside.
 * 3) In another bowl, mix onions, garlic, and pepper with the tomato paste.
 * 4) Heat the oil strongly in a large sauce pan (small bits of onions should sizzle immediately when thrown in the oil) and add the tomato paste mixture, stirring the mess rapidly.
 * 5) Sauté for a minute or two before adding the adding the tomato sauce and watered down peanut butter to the sauce pan.
 * 6) Add the bouillon and hot red pepper as you bring the sauce to a boil (water may need to be added if the sauce starts out too thick).
 * 7) Reduce heat and cover so sauce can simmer.
 * 8) Cook for about 30 minutes.
 * 9) You will know the sauce is ready when oil separates out and float on top of the mixture in pools (sauce will end up very thick).
 * 10) When finished, cool the sauce, spoon of excess oil if desired and put it in the fridge until the following day!.
 * 11) The flavor is much nicer after allowing it to sit overnight.
 * 12) Serve on the rice, potatoes, cous-cous, etc.
 * 13) Any type of shredded meat can be added to this sauce at the beginning of the simmering state.