Pour peanut butter into a saucepan, add tomato paste, place on medium heat, stir and let cook for 2 minutes.
Add water and let cook for 3 minutes and set aside.
Blend onion, garlic, ginger and anise seeds into a smooth mixture.
Pour the goat meat into a saucepan, add the blended mixture, beef seasoning, salt, stir, cover and let steam for 7 minutes.
Add water and let boil for 20 minutes.
Add cooked peanut paste, pureèd scotch bonnet pepper, stir and let simmer for 20 minutes.
Add the sliced amaranthus leaves (alefu), stir and let wilt for a minute.
Adjust the salt to your taste and let simmer.
Goat meat groundnut soup ready to serve.