Roast peanuts over low to medium heat in a pan until crunchy and some nuts start to peel. Remove from heat, let cool and blend into a smooth paste. Then add 2 cups of water and mix into a smooth creamy mixture. Set aside

In a wide , deep saucepan , heat oil and saute onions for about 3 minutes. Then add in diced tomatoes and cook for another 5 minutes.

Add creamy peanut mixture, 3 cups of water and bring to a gentle simmer. DO NOT cover. Cook for about 25-30 minutes, adding small amounts of water if the sauce is becoming too thick. Cook until foam clears out.

Season to taste with salt, add in blended spices (garlic, ginger, green onions, habanero, leeks, parsley) and tilapia fillets. Cover and cook until fish is ready, about 10-15 minutes

Season to taste again with more salt if necessary. Serve with rice