West African Banana Peanut Stew

Finely dice the onion and mince the garlic and ginger.

Heat the vegetable oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.

Add the garlic, ginger, and cayenne pepper, cooking for 1 minute until fragrant.

Stir in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle simmer for 10 minutes.

Whisk in the peanut butter until the sauce is smooth and fully incorporated.

Slice the bananas into 2cm coins and fold them carefully into the simmering sauce.

Cook for 5 more minutes until the bananas are heated through and slightly softened but still hold their shape.

Season with salt to taste and serve immediately over hot steamed rice.