Ingredients

• 2 cups basmati rice
• 1 whole duck (5lbs) or 1 whole chicken (4lbs), butchered
• 2-4 Tbsp cooking oil, less if using duck, more if using chicken
• 4 scallions
• 3 garlic gloves
• 3 scotch bonnet peppers (or habanero)
• 1 Tbsp ginger
• 1 tsp fresh rosemary
• 1 handful flat-leaf parsley
• 1 red bell pepper
• 2 roma tomatoes
• 2 red onions, julienned
• 1-2 tbsp tomato paste
• ½ tbsp curry powder
• ½ cup roasted peanut butter
• 4 tbsp hot water (for thinning peanut butter)
• 1 tbsp chicken bouillon powder
• 1 tbsp shrimp powder (extra tablespoon of chicken bouillon)
• Salt, to taste
• 2 cups ml hot water
• ½ small green cabbage, cut in two
• ½ green bell pepper
• ½ yellow bell pepper
• 1 small sweet potato, peeled and halved
• 2 russet potatoes, peeled and halved
• 2 carrots, peeled

Steps

1. Start cooking the rice
2. Score the skin on the meat and season with salt and pepper
3. Heat 2-4 Tbsp oil in a large pot on high, less if using duck, more if using chicken
4. Sear until browned on both sides.
5. While searing the meat, combine scallions, garlic, 1 Scotch bonnet, ginger paste, rosemary, parsley, 1 red bell pepper, and Roma tomatoes in a blender and blend into a smooth paste
6. When the meat is browned, remove from the pot and set aside
7. In the same pot, using the rendered fat and oil, sauté the julienned onions until lightly browned
8. Add tomato paste and cook for 3–5 minutes, stirring occasionally
9. Add the stew blend to the pot. Cover over medium heat until oil resurfaces to the top.
10. In a small bowl mix peanut butter with water to thin
11. Add the peanut butter, curry powder, chicken bouillon, shrimp powder and salt to taste. Stir
12. Return the meat to the pot with 2 cups of hot water. Cover and simmer for 25 minutes
13. Add cabbage, bell peppers, sweet potato, russet potatoes, carrots, and 2 whole habaneros
14. Continue to simmer until vegetables are tender and stew is thickened to your liking
15. Serve hot with soft steamed rice