Wash the romaine lettuce leaves. Slice the leaves cross-wise, then wash them again. Place the lettuce in a large pot with 3-4 cups of water. Bring to a boil, then lower to a simmer. Continue simmering for about 20 minutes.

In the meantime, prepare the rest of the vegetables. Slice the onion. Mince the garlic cloves. Chop the celery. Slice the scallions in 1/2-inch pieces. Chop the cherry tomatoes.

Heat the olive oil in a skillet. When hot, add the onions, garlic, celery, scallions, and cherry tomatoes. Let it sit a few minutes before stirring. Then stir, and add the can of tomato paste.

Add the peanut butter and stir again. The peanut butter is stiff, so you will need to stir with some pressure.

Add 1-can of water, using the tomato paste can to measure. Cook a few minutes in the skillet, then add the sauce to the lettuce. Stir, add a few shakes of garlic salt. Don’t cover the pot, so that the lettuce will keep its color.

Let it simmer about another 30 minutes. Taste for salt at the end. Serve with rice or fufu.