1 lb. stewing meat

2 large tomatoes, diced

Olive oil

1/4-1/2 c. peanut butter

The seasonings must be adjusted to your individual taste:

1/2 tsp. cayenne pepper

1/2 tsp. chili powder

1/2 tsp. curry powder

1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. onion

1/2 tsp. crushed red pepper

1/2 tsp. minced garlic

1/2 tsp. cloves

1/2 tsp. nutmeg

1 tsp. chili oil

1 large onion

2 habanero (or jalapeño) peppers

3 teaspoons butter
1/4 cup pine nuts

1/2 cup chopped red onion
1 cup basmati rice*
1 1/2 cups water
2 tablespoons golden raisins
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon crumbled saffron threads
1/4 teaspoon ground cardamom

*Basmati rice is available at Indian markets and some supermarkets.
saffron, cardamom, rice

1/8 cups chopped onion (from 3 medium)
1 1/4 cups peanut oil
5 large garlic cloves (2 cloves finely chopped and 3 cloves chopped)
1/4 cup plus 2 tablespoons tomato paste
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
1 1/2 lb fresh cassava (also called yuca)
1/8 lb eggplant
3 medium carrots, cut crosswise into 1/2-inch pieces (1 1/4 cups)
2 medium turnips, cut into 1-inch pieces (2 1/2 cups)
1/8 lb cabbage, cored and cut into 1-inch pieces (4 cups)
8 small fresh or frozen okra (2 oz)
1 (2-oz) piece dried fish such as stockfish (optional), broken into 2 or 3 pieces
4 cups water
2 1/4 teaspoons salt
1 1/2 teaspoons cayenne
1/8 cup loosely packed fresh flat-leaf parsley leaves
3 (1-lb) whole white-fleshed fish (each about 12 inches long) such as red snapper, cleaned, leaving head and tail intact
2 cups long-grain white rice (1/8 lb)

Special equipment: a large nonreactive roasting pan (16 by 13 by 3 inches; see cooks\' note, below)
senegalese, rice, fish