A fast-cooking soup utilizing okra for a unique texture and scotch bonnet for heat.
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Heat the vegetable oil in a large pot over medium heat and sauté the diced onion until translucent.
Add the minced garlic and ginger to the pot, stirring for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the color and flavor.
Slowly whisk in the broth and the peanut butter until the mixture is smooth and well combined.
Add the sliced okra and the whole scotch bonnet pepper to the liquid.
Bring the soup to a gentle simmer and cook for 15-20 minutes until the okra is tender and the soup has thickened.
Remove the scotch bonnet pepper carefully before serving to avoid excessive heat.
Stir in the spinach if using, season with salt to taste, and serve hot.
