Ingredients
Method
In a medium saucepan, heat the oil over medium-high heat. Add the onion and sauté until softened but not browned, about 3 minutes. Reduce the heat to low, then add the garlic and tomato paste and continue cooking, stirring frequently with a wooden spoon to avoid scorching, until the tomato mixture darkens, about 3 minutes.
Add the vegetable stock, peanut butter, bay leaf, salt, pepper, and cayenne. Stir well to incorporate the peanut butter into the stock, then allow the mixture to come to a boil. Reduce the heat to medium-low and simmer until the oil begins to rise to the surface and the sauce has a smooth and thick consistency, about 15 more minutes. Serve hot over rice or with the meat or vegetables of your choice. Do ahead: Cool and store the sauce in a resealable jar with a tight-fitting lid in the refrigerator for up to 1 week.