Select a deep pot, preferably a black pot (potjie pot).

Add olive oil to the pot and heat over medium heat.

Add chopped onions, sliced green peppers, whole black peppercorns, fresh garlic, bay leaves, dried herbs, ground coriander, paprika, anise seeds, and cinnamon bark to the pot.

Cook until the onions are translucent and the mixture has formed a paste. Add a small amount of water and simmer for 5 minutes.

Add the meat and mushrooms to the pot and cook for 45 minutes on medium heat, ensuring there is enough liquid. The mixture should be bubbling.

Add tomato paste, tomato puree, and sugar to the pot. Stir well to combine and simmer for 40 minutes. Do not add liquid during this stage.

Add chopped potatoes and your choice of vegetables (excluding gem squash) to the pot and cook for 20 minutes.

Halve the gem squash, remove the seeds, sprinkle with salt and white pepper, and place cut-side down in the pot.

Simmer until the gem squash is soft and the sauce has thickened to a stew-like consistency.

Serve hot over rice.