Combine the peanut butter with 1 cup of warm vegetable stock, broth or water and stir to dissolve to a smooth sauce.

In a large saucepan, heat up the oil over medium heat and add in the onions and bell peppers. Sauté until soft but not browned, about 3 minutes. Add in the minced garlic and stir until fragrant, about 30 seconds.

Add in the tomato paste, stirring to evenly coat the vegetables. Allow to cook until the color turns brick red, about 3–4 minutes. Add in the chopped tomatoes with their liquid. Stir and scrape the bottom of the pan to loosen any stuck bits. Allow the sauce to come up to a simmer.

Stir in the peanut butter mixture and the remaining stock, broth or water. Add in the tamarind paste, fish sauce and bay leaf. Let sauce simmer, covered over low heat, till slightly thickened, about 30 minutes. Stir frequently to keep from burning.

While the maafè is cooking, prepare the fish: Season it with salt and pepper, pan-sear it with olive oil on the stove top in an oven-safe pan, skin side down, until caramelization starts. Transfer the pan to the oven and cook the fish at 450°F for 4–5 minutes.

Add the sweet potatoes, butternut squash, turnips, cassava, habanero and carrots to the maafè. Season sauce with salt and black pepper and nestle the fish into the pot. Cook until vegetables are just tender, about 12–15 minutes.

While the maafè is cooking, sauté the okra (if using), in olive oil until they start to caramelize,  then stir in a little apple cider vinegar, lime or lemon juice. (The acid will reduce the slimy character of the okra.)

Sprinkle in the baobab powder, if using, and stir in the okra and spinach. Remove from heat; season with more salt if necessary.

Garnish using yellow and orange bell pepper and cilantro. Serve over rice, couscous fonio or fúfú.