Peel the garlic and ginger, then roughly chop the garlic, ginger, vegetarian pepper, and green bell pepper.

Blend the chopped garlic, ginger, vegetarian pepper, and green bell pepper into a coarse marinade paste.

Coat the beef with the marinade paste, salt, and black pepper. Rest for 15 minutes.

Heat 200 ml sunflower oil in the large cooking pot over medium-high heat. Brown the marinated beef on all sides.

Stir 180 g tomato paste into the browned beef. Cook for 3 minutes to caramelize the tomato paste.

Pour in 1.5 L water and add the 3 bay leaves. Add the whole Scotch bonnet pepper without piercing it.

Whisk the 300 g peanut paste with a ladle of hot cooking liquid until smooth. Stir the diluted peanut paste into the pot.

Bring the stew to a gentle simmer, then cover the pot. Cook for 45 minutes, stirring regularly to prevent sticking.

Peel and cut the potato, carrots, cassava, and sweet potato into large chunks. Add all vegetable chunks to the stew.

Simmer the stew uncovered for 30 minutes. Stir gently until the beef and vegetables are tender and the sauce is thick.

Taste and adjust the salt and black pepper. Remove the bay leaves and whole Scotch bonnet pepper before serving.