Start by heating the oil at medium heat and sautéing the onions till soft
Add in the tomato paste and cook for about 5 minutes then add in the miso and dawa dawa to cook for another 5 minutes.
Meanwhile blend up your tomato with the garlic and scotch bonnet pepper. You should also grind your whole spices (garlic powder, wakame, dried mushrooms, anise seeds, coriander seeds, dried rosemary, grains of paradise, sugar, nutritional yeast) into a powder.
Add in your blended tomato mixture along with your ground spices, bouillon cube and nokoss. The sauce should taste over-seasoned as the rice and water will dilute it.
Cook the stew at medium-low for about 30 minutes till the oil separates to the top. Check periodically to make sure it doesn’t burn.
As the stew is cooking prep your vegetables (peel carrots and chop into three, peel and roughly chop the sweet potato and cassava as well as slice your eggplants)
After the 30 minutes to cook the stew had passed, removw about 1 cup of stew and set it aside. You can freeze the stew for later or eat it with some pasta or any carb of choice.