Peanut soup with rice balls

There are so many ways to make this recipe and mine's no different - a few tweaks, an ad-hoc addition or two, coupled with an hour lovingly stirring, chopping and sieving and you have my rendition of possibly my favourite Ghanaian comfort food - peanut soup with rice balls. Taste wise there are many layers to this dish - the buttery smoothness of the peanut with the underlying kick of pepper rounded with a delicate hit of garlic. It's really easy to make, so roll up your sleeves and get cooking! Results and comments always appreciated.

The Goodies
                                                            200g white rice
300g goat meat                                    2 1/2 tsp salt
2 cloves garlic                                      1 tsp black pepper
2 scotch bonnet peppers                      3 tbsp smooth peanut butter
1 medium sized onion                           1 tbsp tomato puree
4 fresh tomatoes                                  Crushed peanuts (handful)
A bunch of Okra                                  Half red pepper for garnish
1 vegetable stock cube                         850 ml water

Start by chopping your goat meat and onion into largish pieces and adding to a large pot along with 1 tsp of salt and 1 tsp of black pepper and the 2 peppers; mince the garlic cloves nice and finely and chuck in. The trick is to dry fry the lot WITHOUT oil for about 5 - 10 minutes on a medium heat, the fat from the meat will provide the juices to fry the mixture. Next, add your tomatoes whole to the pot with the stock cube and gently pour in 700 ml of water and bring to the boil (smells good already, right?) Once boiling, add tomato puree and the peanut butter, leave on a medium/high heat for 10 minutes, stirring gently intermittently.

On a separate hob, add rice to a pot and cover with water and boil until water has evaporated and remove from stove. The rice should be a dry, sticky consistency when the water has dissipated, if not, cook a little longer with a small amount of water to achieve this. Meanwhile, remove tomatoes from soup and mash the tomatoes through the sieve, extracting all the juice until the skin remains and then discard. Add the okra at this point, the remaining salt and 150 ml of water, return to a medium heat for about 10 minutes. With a potato masher, mash the cooked rice until sticky and then form into medium sized balls with fingers. Ladle spoonfuls of soup into bowls and garnish with the red pepper and crushed peanuts. Pile rice balls into a small bowl, the idea is to dunk the rice into the soup, but I love to break them apart and stir them through the broth. The recipe is for 3-4 people, so ideally invite some friends around, or if you just can't bare the thought of parting with your peanut soup, freeze the rest. So, followers, what do you think?