Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes ; add chicken and bell peppers. Fry stirring occasionally, until chicken brown s on all sides. Mash tomatoes with a fork an mix them into the stew, along with the water. R educe heat, cover, and simmer 10 minutes. Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is wel l done Wash spinach. Place in a pot, cover, and steam (the water clinging to the le aves is sufficient for steaming) until tender. Drain and combine with remainin g peanut paste. Serve greens with the stew. Stephen Ceideburg From an article by Karola Saekel in the San Francisco Chr onicle, 8/18/93. Serves 4 to 6.