Heat the oil in a large saucepan and fry
the onion and garlic over a moderate heat for 5 minutes, stirring
frequently. Add the tomatoes and peanut butter and stir well. Stir in
the water, thyme, chili, stock cube, allspice and a little salt. Bring
to the boil and then simmer gently, uncovered for about 35 minutes. Cut
the carrots into sticks, slice the cabbage, top and tail the okra and
seed and slice the red pepper. Place the vegetables in a saucepan with
the stock, bring to the boil and cook until tender but still with a
little "bite". Drain the vegetables and place in a warmed serving dish.
Pour the sauce over the top and serve.