Clean and cut pumpkin, potatoes, okro, (garden eggs if large) into chunks and keep aside.
Clean chicken and cut into pieces and reserve.
Clean the fish, shred, and reserve.
Clean and slice the leaves and reserve.
Place the whole onion, pepper, tomatoes garlic, roughly chopped red bell pepper, dried shrimps, smoked chicken, shredded smoked fish in a pot with hot water then cover and bring to boil and reduce to simmer for 15 minutes until vegetables are soft.
Remove vegetables and blend. Then pour back into the soup.
Add MAGGI Star seasoning, bring to boil and reduce to simmer.
Dilute the peanut paste with warm water and mix to obtain light consistence then keep aside.
Pour the peanut in the rest of the soup and simmer for 20 minutes until oil rises to the surface of the soup.
Add the vegetable cut into chunks: pumpkin, potatoes, garden eggs, okro. Let simmer for 10 minutes.
Add fine shredded leaves (spinach) and simmer for 3 minutes
Peanut soup is served with starchy staple side dish: pounded cassava, yam, plantain, or rice.