Step 1

Heat the peanut or coconut oil in a large saucepan or soup pot over medium-high heat. Add the brown sugar and cook for about 1 minute. Add the onion, ginger, and garlic, and sauté until translucent, 3 or 4 minutes. Stir in the tomato paste and cook for about 1 minute.

Step 2

Add the diced tomatoes and bring to a boil. Reduce heat to low and cook for about 5 minutes, stirring frequently. Add the yellow squash, zucchini, butternut squash, potato, bell pepper, and carrot, and cook, stirring occasionally, for about 3 minutes.

Step 3

Add enough water to the pot to give the dish the consistency of a stew (1 to 2 cups), and simmer for 5 minutes. Stir in the peanut butter, add salt and pepper to taste, and add the whole Scotch bonnet pepper. Partially cover, and cook for another 20 minutes, gently stirring from time to time and adding water as necessary to maintain a stew-like consistency. Adjust seasonings.

Step 4

To serve, garnish with roasted peanuts or almonds, and serve with fried plantains on the side, if desired.