Pour the peanut butter into a small saucepan, add the tomato paste, smoked paprika, water, stir into a smooth mixture and place on medium heat.
Stir continuously until oil appears on the surface for 10 minutes. Take off heat and set aside.
Pour the shallots into a blender, add basil, garlic, ginger, black peppercorn, water and blend into a smooth mixture.
Pour the chicken into a saucepan, add the blended mixture, add salt, stir and let simmer for 5 minutes.
Add the tomatoes, onion, peanuts mixture, stir and let it boil for 7 minutes.
Take out the tomatoes, onion, pour into a blender, add scotch bonnet pepper and blend into a smooth mixture. Pour this mixture back into the soup.
Allow it to boil for 15 minutes, then add the moringa leaves, stir and let simmer for 3 minutes.
Moringa chicken peanut soup ready to serve.