Rinse peanuts well under running cold tap water. Drain and add 1 teaspoon kosher salt, then cover with boiling water and let soak at room temperature until most peanuts sink, at least 1 hour or up to 12 hours.

Adjust the oven rack to middle position and heat the oven to 350°F. Lay a clean kitchen towel over a rimmed baking sheet. Drain peanuts, rinse well, and pat to dry on the towel.

Roast peanuts on the baking sheet for about 25 minutes, stirring occasionally until golden brown. Let cool slightly, about 10 minutes.

Remove the peanut skins using a clean kitchen towel to rub the peanuts. Shake in a colander to remove most of the skins.

Transfer peanuts to a blender jar, add 1 cup broth, and blend until creamy.

In a clean blender, blend the roughly chopped red onion, bell pepper, tomatoes, half of Scotch bonnet, and 1 cup broth until finely puréed.

In a large bowl, combine 1 tablespoon salt, ginger, garlic, thyme, pepper, and 1 tablespoon oil. Add the chicken and beef, season, and set aside.

In a large pot, heat 2 tablespoons oil and brown the sauced meat for 10 to 15 minutes. Transfer to a bowl.

Add remaining oil to the pot, cook the onion pieces, bay leaves, and 1 teaspoon salt until soft. Add 2 cups broth and the remaining Scotch bonnet, bring to a boil, and stir in the puréed stew mix.

Carefully remove 1 cup of the stew broth and whisk into the peanut paste. Stir back into the pot with the meat, and add 3 cups broth, and season again with salt.

Simmer until meat is tender, about 60 to 90 minutes, tasting and adding dried pepper if desired.

Add carrots and cook until softened, about 8 minutes. Add bok choy and sliced onion, cooking until bok choy wilts, about 3 minutes. Stir until the stew thickens, about 5 minutes, then let cool slightly.