Ndole (Bitterleaf soup)

4 servings Prep: 5 mins, Cooking: 30 mins
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The traditional dish of the Cameroon - it's healthy and delicious.

By Food24 June 01 2010
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Ingredients (10)

500 ml dried bitterleaf
500 g dried bitterleaf
250 ml peanut butter
1 onion — large, chopped
500 ml water
2 Tbs fresh ginger — grated
2 cloves garlic — cloves, crushed
6 tomatoes — large, peeled and chopped
3 Tbs vegetable oil — or olive oil
salt and freshly ground black pepper — to taste
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Method:

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.



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