Step 1

In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.

Step 2

In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.

Step 3

Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.

Step 4

When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.

Step 5

Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.