Peel and roughly chop the onion, garlic, spring onion, green bell pepper, chili pepper, and ginger.

Blend or finely crush the chopped onion, garlic, spring onion, green bell pepper, chili pepper, and ginger into a coarse marinade.

Coat the chicken with the marinade, salt, black pepper, and paprika. Let it rest for 15 minutes if time allows.

Heat the vegetable oil in a large pot over medium-high heat. Brown the marinated chicken for 6 to 8 minutes, turning the pieces.

Stir the tomato paste into the pot. Cook it with the chicken for 2 minutes to deepen its flavor.

Pour in 1.125 L water and add the bay leaves. Bring the pot to a boil.

Whisk the peanut paste with a ladleful of hot cooking liquid until smooth. Stir the diluted peanut paste into the pot.

Peel and cut the carrots, cassava, sweet potato, and potato into large bite-size chunks.

Add the carrot, cassava, sweet potato, and potato to the stew. Simmer partially covered over low heat for 35 to 40 minutes.

Stir occasionally until the chicken and vegetables are tender and the sauce is thick. Adjust seasoning with salt and black pepper before serving.