Heat oil in a pot over medium heat.
Sautee the onion until it caramelizes.
Then, add the blended pepper sauce.
Cover the pot with a lid to cook for a minute.
Season it with crushed chilies.
Then, cover the pot with a lid halfway to let the steam escape.
Reduce the fire to low heat.
Cook for 20 minutes, stirring at regular intervals.
Add in the sea salt and stock cubes and continue to cook it on low heat for 20 minutes.
Stir in the pepper seeds with a wooden spatula.
Let the stew cook for another 5 minutes whiles stirring until you get your preferred color.
Once happy with the flavor, transfer the stew into a dish to serve!