Mpahla (peanut and vegetable sauce)

Instructions

1. Peel the squash and cut it into 2 cm cubes. Finely dice the onion and crush the garlic. Peel the carrot if using and slice it into rounds.
2. In a large pan, heat the oil and fry the onion for 5 minutes until golden. Add the garlic and chopped tomatoes, then cook for 5 minutes.
3. Add the squash, carrot and paprika, then stir to coat the vegetables well.
4. Pour in the water, cover and simmer over medium heat for 15 minutes, until the vegetables start to soften.
5. In a bowl, loosen the peanut butter with 3 to 4 spoonfuls of the cooking liquid to make a smooth paste.
6. Stir this mixture into the pan, then mix gently.
7. Simmer over low heat for 10 to 15 minutes, stirring from time to time, until the sauce is creamy and the vegetables are tender.
8. Season with salt and pepper, add thinly sliced chilli if using, then serve hot.