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1
Bring water and peanut butter to a boil over high heat, stirring constantly.
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2
Turn heat down and simmer for 1 hour, skimming surface foam and stirring as necessary.
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3
Add tomatoes and tomato paste.
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4
Simmer 10 minutes, stirring occasionally.
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5
Cut up vegetables and set aside, covered.
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6
Meanwhile, over medium-high heat, heat olive oil in Dutch oven.
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7
Salt beef and chicken well, sprinkle with cayenne pepper (be careful, there!
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8
), then brown chicken on all sides, followed by stewing beef, adding a little more oil if necessary.
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9
Pour peanut butter soup over meats and bring to a boil, stirring well to incorporate.
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10
Turn heat down to low and simmer for at least two hours, stirring regularly to prevent sticking.
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11
Toward the last 3/4 hour add the green peppers, scallions, eggplant, celery and onions.
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12
(NOTE: It is not necessary to saute vegetables first.)
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13
At end of cooking time stir in crab meat, and correct seasonings as necessary.
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14
Prepare rice according to package directions to yield 4 cups hot cooked rice.
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15
To serve, mound rice on large platter, ladle soup over rice and sprinkle with parsley (I prefer the flat-leaf variety) and grated coconut.
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16
Pass a small bowl of cayenne pepper, and offer sliced tropical fruit to accompany soup - mango, papaya, pineapple, guava, banana.
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17
Can be prepared in advance; add crab meat just before serving and heat through.
