Peanut Soup

In a large pot, add the meat, onions, garlic, ginger, and a pinch of salt. Add 2 cups of water or stock, cover, and simmer over medium heat for 20–30 minutes until the meat is tender. Reserve the broth.

In a separate bowl, mix the peanut butter with 1 cup of water until smooth. Transfer to a saucepan and cook over medium heat, stirring constantly, for 10–15 minutes until the peanut mixture thickens and the oil begins to separate. Set aside.

In the pot with the cooked meat, add the blended tomatoes, tomato paste, and spices (coriander, curry powder, nutmeg, and paprika). Stir well and cook for 5–7 minutes until the tomato base thickens.

Add the cooked peanut mixture to the tomato base, stirring to combine. Then add the reserved broth and additional water or stock as needed to achieve your desired soup consistency (5–6 cups total).

Drop the whole Scotch bonnet peppers into the soup for a mild, aromatic heat (remove before serving if you prefer no spice). Reduce the heat to low and simmer the soup for 20–30 minutes, stirring occasionally. Season with salt and pepper to taste.

Ladle the hot soup over rice balls, fufu, or boiled yams. Garnish with chopped fresh cilantro or parsley, if desired.