Deseed, rinse the peppers and blend with half of the onion if you’re using a big onion if you’re using small onions blend with one onion and set aside.

If you’re using fresh groundnut, peel the skin and lightly toast on a pan over medium heat. When toasting, watch the peanut you don't want to burn it, if you have any burnt nut pick them out.

If you’re using toasted groundnut grind in a grinding mill and set aside.

Depending on the protein you’re using clean and set aside, in this case, I used dried fish and stockfish. The stockfish was soaked in a bowl of hot water and salt overnight. The dried fish was soaked in a bowl of hot water and salt for a few minutes and removed.

The stockfish was still hard, so it was cooked further. Add the stockfish to a pot seasoning with small sliced onion, garlic, seasoning bouillon powder, and salt then add about half a cup of water and bring to a boil.

Add the dried fish, blended pepper and palm oil and continue cooking until the pepper is cooked and the content reduced.

Add the groundnut, season with seasoning bouillon powder/cube and salt. Shake/stir to combine everything and continue to cook until the groundnut is fully cooked.

Add the vegetable and stir to combine, check the seasoning and readjust if necessary, let it simmer for about 1 minute and take off the heat.

Serve and enjoy!