Step 1

In a large saucepan, season meat with salt, and onions and boil until tender, depending on the choice of meat. You should have at least 3-4 cups of stock. Remove the meat and reserve stock (broth)

Step 2

In a large pot, heat oil over low heat, then add the beef/chicken and sauté stirring, frequently, any browned bits off the bottom of the pot. Remove and set aside

Step 3

Blend tomatoes, and 1/2 onion, garlic, and parsley. Add half of the onions to the pan , sauce for about a minute and pour the mixture in the saucepan; add paprika, white pepper and sauté for about 7-10minutes. Stirring frequently to prevent burns, add stock as needed.

Step 4

Then add potatoes, Carrots, peanut butter paste, scotch bonnet pepper and about 3 cups broth. Continue cooking until potatoes tender- about 10 or more depending on vegetables. Throw in the browned beef, Adjust the soup thickness with water if necessary.

Step 5

If not, return your soup to the heat and let simmer to desired thickness

Step 6

Drip a little soup from your stirring spoon. If you are satisfied with the thickness of your soup, serve it.