In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant.

Add the cubed meat to the pot and cook until it browns on all sides. This step helps seal in the flavors and develop a rich, caramelised exterior. Then take out the chicken.

Stir in the tomato paste, ground cumin, ground coriander, salt, and pepper, ensuring the meat is coated with the spices.

Add the chopped tomatoes, sliced carrots, cubed potatoes, cubed sweet potato, bell pepper, and scotch bonnet pepper (if using) to the pot. Mix well to combine all the ingredients.

Pour in the vegetable or meat broth, ensuring the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and let it simmer for approximately 15 to 20 minutes, or until the meat is tender and the flavours have melded together.

In a separate bowl, whisk the peanut butter with a ladleful of the hot broth from the stew until it forms a smooth paste. Stir the peanut butter mixture into the pot, ensuring it is well incorporated.

Add the chicken back in.

Continue simmering the stew for another 15-20 minutes, allowing the flavours to blend and the sauce to thicken.

Once the Mafé Stew is ready, remove it from the heat and let it rest for a few minutes before serving.

Serve the Mafé Stew hot, ideally accompanied by cooked rice or couscous. Garnish with freshly chopped cilantro or parsley for added freshness.