2) Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew-like, not soup-like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use.
3) Add the chopped collards/greens and cook until very wilted. Season, to taste, with sambal oelek/chilli paste and salt. Serve over cooked rice.
4) Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.
Cook's Note: I prefer chicken thigh meat for this dish.