A deep, smoky variation using shredded smoked turkey breast and garden eggs (African eggplant).
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In a large pot, sauté the onions, ginger, and garlic in palm oil over medium heat until fragrant and translucent.
Stir in the tomato paste and blended scotch bonnet peppers, cooking for 5 minutes to remove the raw tomato acidity.
Add the shredded smoked turkey to the pot, stirring to coat it in the base aromatics and infuse the smoky flavor.
Whisk the peanut butter with two cups of warm stock until smooth, then pour this mixture into the pot along with the remaining stock.
Bring the soup to a gentle boil, then reduce the heat to a simmer, allowing the oils from the groundnuts to begin rising to the surface.
Add the halved garden eggs and smoked paprika to the pot, ensuring the eggplants are submerged in the liquid.
Simmer for 25-30 minutes until the soup thickens to your desired consistency and the garden eggs are tender.
Adjust seasoning with salt and bouillon powder, then serve hot with fufu, pounded yam, or rice.
