Instructions

1. 1
   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become soft and translucent.
2. 2
   Add the meat chunks to the pot and cook until they are browned on all sides. Stir occasionally to ensure even browning.
3. 3
   Once the meat is browned, add the diced tomatoes and bell peppers to the pot. Continue cooking for a few minutes until the vegetables begin to soften.
4. 4
   In a small bowl, mix the tomato paste with a little water to form a smooth paste. Add the tomato paste mixture to the pot and stir well to combine with the meat and vegetables.
5. 5
   Add the ground ginger, ground coriander, ground cloves, ground nutmeg, salt, and pepper to the pot. Stir to evenly distribute the spices.
6. 6
   Pour in the water or beef broth, ensuring it covers the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the meat is tender.
7. 7
   In a separate bowl, mix the peanut butter with a little water to create a smooth paste. Add the peanut butter mixture to the pot and stir well to incorporate it into the stew. This will thicken the sauce and add a rich flavor.
8. 8
   Add the sliced carrots to the pot and continue simmering for an additional 15–20 minutes, or until the carrots are tender.
9. 9
   Taste the tchakpalo and adjust the seasoning if needed, adding more salt and pepper to taste.
10. 10
    Once the stew is ready, remove it from the heat. Garnish with freshly chopped parsley or cilantro.
11. 11
    Serve hot with steamed rice, fufu, or another preferred side dish.