Heat olive oil in a large pan and fry the onion until soft.
Add carrots, peppers, and green beans, then briefly fry.
Add tomatoes and chillies, simmering until vegetables are tender.
Mix 225g of cornmeal with 250ml of water.
Boil 750ml of water in a pan then reduce heat.
Stir in the cornmeal mixture and cook for five minutes.
Gradually add the remaining 150g of cornmeal and stir.
Shape the mixture into a round on a plate using a spoon.
Boil 125ml of water in a pan.
Add cabbage and cook until slightly softened.
Stir in the remaining onion, tomato, and peanut butter.
Adjust consistency with more water if needed and serve everything together.