If chicken parts are used, boil them until tender (20-30 min) in a good amount of water(to cover) with salt, black pepper, ginger, 'pepe' cayenne to taste, crushed garlic cloves, onions, chopped,bay leaf and beef cubes.
When the chicken is tender, separate the chicken parts from the broth, set both aside .
Heat about 1 cup of cooking oil in a deep pot until hot.
Fry the tomato paste in oil, stirring often until blended a bit.
Fry another chopped onion in the oil and paste mixture.
Add about 1 cup broth to the oil and blend.
Add the peanut butter and stir until well blended.Add more broth and simmer for 10 min.
Add more broth if necessary until you get the consistency you want.A thin cream type of consistency is good.
Add salt and 'pepe' to taste if needed.
When the sauce is ready, add chicken parts to it and allow to heat up.
Serve piping hot with rice, potatoes, sliced white yams, garri(pounded cassava) or ground maize.