Peanut Butter Goat Soup

• 5 cups water, divided
• 1 large onion, cut into thirds
• 2 tablespoons fresh ginger root
• 1/2 teaspoon chopped jalapeno pepper
• 2 pounds goat meat (chevon)
• 1 cube shrimp bouillon (such as Maggi(R)) (optional)
• 1 1/2 teaspoons salt
• 1/2 cup peanut butter
• 3 tablespoons tomato paste
• 2 leaves fresh basil (optional)

1. Combine 1/2 cup water, 1/3 of the onion, ginger, and jalapeno in a blender; puree until smooth.
2. Place goat meat in a large pot. Pour onion puree on top. Stir in 1 cup water, shrimp cube, and salt. Cover and cook over medium-high heat, stirring occasionally, until flavors combine, about 20 minutes. Reduce heat and add remaining 2/3 of the onion; cook, covered, until softened, about 20 minutes.
3. Transfer 2/3 of the onion to the blender. Add 1 cup water; puree until smooth. Pour back into the pot.
4. Mix 1 cup water, peanut butter, and tomato paste in a saucepan over medium-low heat. Cook, stirring often to prevent scorching, until oil separates, 15 to 20 minutes. Remove from heat. Stir in 1 1/2 cup water with a fork. Pour into the pot.
5. Stir basil leaves into the pot. Bring soup to a boil; reduce heat and simmer until peanut oil rises to the surface, 20 to 25 minutes.

water, onion, fresh ginger root, jalapeno pepper, goat meat, shrimp bouillon, salt, peanut butter, tomato paste, basil

Taken from www.allrecipes.com/recipe/254960/peanut-butter-goat-soup/ (may not work)