Cashew Chicken - Mali style

I found a random little "around-the-world" type cookbook at a yard sale a couple of years ago (by American University, with contributions, I'm assuming, from students and faculty), and drooled over it at the time, and then put it up to never look at it again. Until today! I was trying to find my granola recipe, and dug this little recipe book out of the stack and decided to look through it since several different ethnic cuisines are naturally allergen-free. And it didn't fail me. We found a peanut chicken stew from Mali that was easily adaptable and very good (the grownups really liked it, at least).

Tiga Degue
(modified from Tales of Taste: Famiy Recipes Around the World. Senem Baker, American University, June 2008)

2 lbs beef, lamb, or chicken, cut into small pieces (we used chicken)
2 bags frozen chopped spinach (we used about a pound of fresh chopped kale)
5 medium tomatoes, diced (we used about 5 tiny roma tomatoes from the garden and a can of diced tomatoes)
1 large onion, chopped (half an onion left in the fridge from something else)
5 cloves garlic, minced
1 1/2 cups smooth peanut butter - the real stuff (we used homemade cashew butter, since our boy is only allergic to peanuts, not tree nuts)
salt to taste
pepper to taste (we also used some red pepper flakes to give it a bit more kick)
2 medium carrots, cut in 1" pieces (I have no idea how close to 1" my pieces were)
1 bag from chopped okra (optional - we didn't have any, so none for us)

Bring 2 quarts of water to a boil in a large pot (I think I used a little less than that, since I also had a little less meat than it called for, and a little less of everything else, too, come to think of it - maybe about 3/4 of the full amount). Add meat, salt, black pepper, and tomato, and let cook at medium heat for 10 minutes (I'll admit I didn't precisely time any of the simmering/cooking times - I just tossed the next round of stuff in when I was ready).
Add nut butter, stirring with wooden spatula to combine. Add carrots.
Reduce heat to medium and continue to cook uncovered for 15 minutes.
Add greens, onion, garlic, and okra (if you have any). Reduce heat to medium low. Cook for 1 hour, uncovered. Stir occasionally.

Serve with steamed rice.

-Thyme