Mafè from We Are La Cocina by Nafy Flatley

Ingredients

• 3 cups [720 ml] stock or water, plus more as needed
• ½ cup [130 g] organic creamy peanut butter
• 4 garlic cloves, minced
• 1 bell pepper, cut into 1-inch [2.5-cm] dice
• 1 red onion, cut into 1-inch [2.5-cm] dice
• 1 tablespoon vegetable oil
• 1 teaspoon fish sauce
• 1 tablespoon tamarind paste
• 2 cups [400 g] diced tomatoes
• 1 heaping tablespoon tomato paste
• 2 turnips or 1 large russet potato, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]
• 1 sweet potato, cut into 1-inch [2.5-cm] dice, about 2 cups [280 g]
• 1 orange habanero chile, whole, stem on
• 1 bay leaf
• 2 teaspoons sea salt, plus more for seasoning
• Freshly ground black pepper
• 1 large carrot, cut into 1-inch [2.5-cm] dice, about 1 cup [140 g]
• 4 cups [80 g] spinach or baobab leaves (optional)
• 5 to 7 whole okra pods (optional)