Ndole

A souper stew: Tomato-peanut butter based, with collards and crustaceans, found at foodbycountry.

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.