Peel the cassava, sweet potato, and potatoes, then cut them into large chunks.

Roughly chop the garlic, shallot, green bell pepper, and 1 West Indian chili pepper.

Blend the chopped aromatics with half the salt and half the black pepper into a coarse nokoss marinade.

Coat the beef with the nokoss marinade, then let it rest for 15 minutes.

Heat the sunflower oil in a large pot over medium-high heat, then brown the marinated beef on all sides.

Stir the tomato paste into the browned beef, then cook it for 3 minutes until slightly darkened.

Pour in 1.5 l water and add the Maggi seasoning, bay leaves, remaining West Indian chili pepper, salt, and black pepper.

Bring the stew to a boil, then reduce the heat and simmer covered for 45 minutes.

Whisk the peanut paste with 250 ml hot stew liquid until smooth, then return the mixture to the pot.

Add the potato, cassava, and sweet potato chunks, then simmer for 30 minutes until the meat and vegetables are tender.

Taste the sauce and adjust the salt and black pepper, then remove the bay leaves before serving.