For the peanut soup:

1. Season the meat with salt and pepper to taste.
2. Blend the tomatoes, onions, garlic, and ginger and set aside.
3. In a large pot add your meat. Cook with a cup of water for 20 minutes on low with to steam the meat. Add the tomatoes and onion mixture. Cook for 30 minutes or until the meat is tender.
4. Add the peanut and tomato pastes and stir until well mixed. Reduce the heat and cook for 15 minutes uncovered, then cover and add water to thin the soup and cook for an additional 15 minutes. The oil from the meat and peanut may start to look foamy on the top but this is normal.
5. Add paprika or any other herbs or spices of your choice.
6. Cook for another 30 minutes to blend all ingredients. You know when it is ready when it is a clear oil and there is no longer any foam on the top. Taste, adjust the seasoning as needed, and serve hot.

For the omo tuo (rice balls):

1. Prepare the rice halfway through the cooking of the soup.
2. Rinse the rice in a colander. Place the washed rice, salt, and water in a pot and bring it to a boil. Cover and turn down the heat and allow the rice to absorb the water. Do not remove the lid until the water has been absorbed. It will take about 15 to 20 minutes.
3. Once the water has been absorbed, remove the lid and taste to make sure the rice is fully cooked.
4. Use a wooden spoon to mash the rice against the side of your pot. Using a slightly wet bowl, scoop a quarter of the rice into the bowl. Shake the bowl in a circular motion so the rice forms a round ball. Place the rice ball in an individual serving bowl and pour peanut soup on top.  Repeat with the other three servings.