Ndole (Bitterleaf soup)

Recipe from: 1 june 2010

Ingredients 10
Servings 1
Minutes 5 mins


Serving Change
  • 500
    dried bitterleaf (if you can’t find it in your area, substitute it with spinach, kale, collards, or
  • 500
    dried bitterleaf (if you can’t find it in your area, substitute it with spinach, kale, collards, or
  • 250
    natural peanut butter – in other words, not sweetened.
  • 1
    large onion, chopped
  • 500
  • 2
    fresh ginger, grated
  • 2
    garlic, crushed
  • 6
    large sweet fresh tomatoes, peeled and chopped
  • 3
    vegetable oil – or olive oil
  • Salt and pepper, to taste


5 mins
If using greens other than bitterleaf, skip this step – soak the bitterleaf overnight; drain in the morning and press out the excess water.

If using kale, collards, or turnip greens, wash the greens, chop them, and cook them in a pot of boiling water for 5 minutes.

If using spinach, wash the leaves well, rinse properly and then chop the spinach.

Heat 2 tbsp of oil in a large pot and add the onions, the garlic and the ginger and sauté for a few minutes until the onions are translucent.

Add the chopped tomatoes, reduce heat and simmer for about 3 minutes before adding the greens and then simmering again for about another 5 minutes.
Now add the peanut butter, stirring well to combine everything – cover the pot and continue simmering until greens are tender, about 10 – 15 minutes – if the mixture is a little dry, add some of the water, a little at a time.

Cut shrimp into smallish pieces and simmer them until they are just cooked,add the spinach and check and correct the seasoning.

Serve with rice or boiled plantains and fufu.

Read more on: soup


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