A smooth, silky soup made with ground roasted peanuts and traditionally served over white rice.
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In a large heavy-bottomed pot, heat the vegetable oil over medium heat and brown the meat pieces until seared on all sides.
Add the chopped onions and grated ginger to the pot, sautéing until the onions become translucent and fragrant.
Stir in the tomato paste and blended peppers, frying for about 5 minutes to remove the raw acidic taste of the tomatoes.
Pour in the water and add the bouillon cubes; bring the mixture to a rolling boil, then reduce heat and simmer until the meat is tender.
In a separate bowl, whisk the ground peanut paste with a cup of warm broth from the pot until it forms a smooth, pourable liquid with no lumps.
Slowly pour the peanut mixture into the pot, stirring constantly to prevent the peanut butter from sticking to the bottom or burning.
Add the smoked fish and simmer on low heat for 20-30 minutes, stirring occasionally, until a thin layer of oil rises to the surface, indicating the soup is cooked.
Adjust salt to taste and stir in the spinach if using, allowing it to wilt for 2 minutes before serving hot over white rice.
