Heat the olive oil in a large pot over medium heat.

• a. Add the chopped onions and cook until translucent.
• b. Stir in the minced garlic and sliced red chili peppers, cook for 2-3 minutes until fragrant.

Reduce the heat to low and add the hot chili or peri peri sauce, peanut butter, and tomato paste to the pot.

• a. Mix well to create a smooth and thick sauce base.

Gradually pour in the vegetable stock while stirring constantly to ensure the sauce is well combined.

• a. Add the cayenne pepper for added heat and flavor.

Bring the stew to a gentle simmer and add the chopped carrots.

• a. Let it cook for about 10 minutes until the carrots start to soften.

Add the whole okra to the stew and let it cook for an additional 5-7 minutes until tender.

• a. Stir occasionally to prevent sticking.

Toss in the spinach to the pot, allowing it to wilt into the stew.

• a. Mix everything together and let it cook for a few more minutes to incorporate the flavors.

Taste the stew and season with salt and pepper according to your preference.

• a. Adjust the seasoning if needed to achieve the desired taste.

Once all the vegetables are tender and the flavors have melded together, turn off the heat.

• a. Let the stew sit for a few minutes to allow the flavors to develop further.

Serve the Zimbabwe Peanut Stew in individual bowls, garnishing with some sliced red chili peppers for added spice and a pop of color.