Cut @plats de cotes{2%kg} into 3 cm chunks and salt generously. Let sit for ~{30%minutes}.

Heat pan with @tallow{3%T} and brown the mea. Remove and set aside.

Add the Nocos to pan:
- Blend together @green bell pepper{1}, @onion{1}, @garlic cloves{8}, @cilantro{0.5%cups}, and @flat leaf parsely{0.5%cups}.

Fry the Nocos mixture in the pan until it starts to brown.

Add @tomato paste{2%tbsp} and fry until it begins to caramelize.

Add @soumbala{1.5%tbsp}, @salt{}, and @black pepper{} to taste.

Add @tomatoes{800%g} and stir.

Create a mixture of @peanut butter{300%g} and @water{2%cups}. Mix well and add to the pan.

Stir everything together and add @chicken stock{1%l} or water.

Place a #cartouche on top, cover, and cook in the oven at 140°C for ~{3-4%hours}.

Remove from oven and discard the #cartouche, and season with @salt{} and @black pepper{}.

Add vegetables: @carrots{}, @yam{}, @sweet potato{}, and @spinach{}.

Cover and return to the #oven for ~{1%hour}.

Remove from oven and let stand for ~{45%minutes}.

Serve.