In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until soft and translucent

Add the chopped tomatoes, bell pepper, and scotch bonnet peppers to the skillet

Sprinkle the curry powder, thyme, and paprika over the mixture and stir to combine.Cook for about 2 minutes, or until the vegetables are soft

Season with salt to taste

Stir in the ponmo pieces and cook for about 5 minutes, stirring occasionally.Pour in the chicken or beef stock and bring the mixture to a simmer

Let the sauce simmer for about 10-15 minutes, or until it thickens slightly.

Once the sauce has thickened, remove the skillet from the heat and garnish with chopped parsley.

Serve the spicy ponmo sauce over rice, yam, plantains, or any other side dish of your choice.