Rotgrönsaks Mafé

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1. 1
   In a large pot, heat the oil over medium-high heat. Add the onion and garlic, and sauté until soft but not browned, about 5 minutes. Add the tomato paste and reduce the heat to low. Cook, stirring frequently with a wooden spoon, adding a few tablespoons of water as needed to keep the onion and garlic from scorching, until the tomato paste slightly darkens, about 5 minutes.
2. 2
   Add the peanut butter and stir well, using a wooden spoon, to combine. Add the vegetable stock, bay leaf, and Scotch bonnet (if using). Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally to fully dissolve the peanut butter. Season with the sea salt and pepper. Cook, stirring occasionally, until the oil rises to the surface, 15 to 20 minutes.
3. 3
   Meanwhile, in a large pot combine the kosher salt and 1 gallon of water and bring to a boil over high heat. Set a large bowl of ice water alongside. Drop the carrots, cassava, turnips, and sweet potato into the boiling water and blanch until they are just tender but still al dente, about 5 minutes (you may need to work in batches if your pot is not large enough). Using a large slotted spoon, transfer the vegetables to the ice water to stop the cooking, then drain and set them aside.
4. 4
   Add the blanched vegetables and okra (if using) to the peanut sauce and continue cooking until they are soft and easily pierced with a fork, about 10 minutes. Serve with a starch of your choice.