Peanut butter is ground up nuts, and peanuts are dug out of the ground – hence the name.  Jim first obtained this recipe from a professional hunter he met years ago. 

In Africa, the venison was usually Gazelle or other African antelope.  Jim shared a bowl of venison groundnut stew with his neighbors.  They were delighted to tell him that their Nigerian nanny would make groundnut stew using goat. Jim usually makes it with white-tailed deer or pronghorn.  He was told it is commonly made with chicken, and often contains something from the sky, the earth, and the water. 
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• 2 pounds stew meat (venison preferred) cut in 1-inch chunks
• 2 teaspoons salt
• 1/2 teaspoon pepper (or substitute 1 tablespoon of a beef rub)
• 2 medium onions
• 2 medium tomatoes
• 10 florets okra
• 1/2 pound spinach
• 2 tablespoon salad oil (peanut oil best)
• 1 cup peanut butter

   
In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and pepper for 1 1/2 hours or until tender.

Meanwhile, in a covered electric blender container at low speed blend onions, okra, and tomatoes until smooth (or chop onions and tomatoes very fine). 

In a large skillet over medium-high heat, in hot oil, cook onion-tomato mixture for 5 minutes.  Add onion-tomato  mixture, spinach, and peanut butter to meat.  Cook at low heat about 20 minutes until spinach is cooked and sauce cooks down slightly.

Serve over hot rice.

Accompaniments: 
Pass small bowls of shredded coconut, orange segments, pineapple chunks, or fried onions to sprinkle over individual servings of stew, if you like.