Step 1

In a medium bowl, whisk the peanut butter and 2 cups water until no lumps remain; set aside. In a large pot over medium, heat the oil until shimmering. Add the onion, garlic and ¾ teaspoon salt, then cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes. Stir in the tomato paste and cook, stirring often, until the paste begins to stick to the bottom of the pot, about 2 minutes. Add the tomatoes with juice, scraping up any browned bits. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.

Step 2

Stir in the peanut butter mixture. Bring to a simmer, then add the sweet potatoes, turnip and habaneros. Return to a simmer and simmer, uncovered and stirring occasionally, until the vegetables are tender but not falling apart, about 35 minutes; if using okra, add it after 30 minutes of simmering.

Step 3

Remove the pot from the heat, then remove and discard the chilies. Stir in the lime juice, then taste and season with salt and pepper. Serve with lime wedges.

Step 4

Optional garnishes: Chopped roasted peanuts OR thinly sliced fresh chilies OR chopped fresh cilantro OR flat-leaf parsley OR a combination