Ndole (Bitterleaf Soup)




Ingredients

  • 2 cups dried bitterleaf (can substitute spinach, kale, collards, or turnip greens)
  • ½ pound cooked shrimp (or one cup dried shrimp, if available)
  • 1 cup natural-style peanut butter
  • 1 large onion, chopped
  • 2 cups water
  • 2 Tablespoons fresh ginger, grated
  • 2 cloves garlic, crushed
  • 6 tomatoes, chopped
  • 2 to 3 Tablespoons vegetable oil
  • Salt and pepper, to taste

Procedure

  1. (If using any greens other than bitterleaf, skip this step.) Soak the bitterleaf overnight; drain in the morning and press out the excess water.
  2. If using kale, collards, or turnip greens, wash the greens, chop them, and cook them in a pot of boiling water for 5 minutes.
  3. If using spinach, wash the leaves and chop the spinach.
  4. Heat 2 Tablespoons of oil in a large pot and add the onions, garlic, and ginger. Sauté for 3 minutes.
  5. Add the chopped tomatoes, reduce heat, and simmer for about 3 minutes.
  6. Add the greens and simmer, stirring frequently, about 5 minutes.
  7. Add the peanut butter. Stir to combine well, cover the pot, and continue simmering until greens are tender (about 15 minutes). If mixture seems too dry, add water, ½ cup at a time.
  8. Cut shrimp into small pieces.
  9. Cook for 10 more minutes, then add the spinach.
  10. Serve with rice or boiled plantains and fufu.
Serves 6 to 8.


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