Ndolé (Bitterleaf) Soup

Ingredients

 * 2 to four cups fresh or dried bitterleaf, or several cups of spinach, or similar greens
 * 2 cups fresh shrimp or prawns, or one cup dried shrimp or prawns
 * 2 pounds dried, salted, or smoked * 2 cups raw shelled peanuts
 * 1 chopped onion
 * 2 teaspoon of fresh ginger root, finely minced
 * 2 cloves garlic, finely minced
 * 6 ripe tomatoes, chopped and mashed may be peeled if desired
 * ½ teaspoon thyme (optional)
 * ½ teaspoon rosemary (optional)
 * 1 green bell pepper, chopped (optional)
 * 1 chile pepper, chopped (optional)
 * 4 cups of chicken broth or chicken stock
 * palm oil or vegetable oil for frying
 * salt, black pepper, cayenne pepper or red pepper

Directions

 * 1) If you are using dried or fresh bitterleaf, wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
 * 2) * If you are using spinach leaves, clean and chop them immediately before cooking the soup.
 * 3) * If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup.
 * 4) Marinate the shrimp (or prawns) for a few hours in a paste made from half the minced ginger, half the chopped onion, and a little oil.
 * 5) * If using dried shrimp, add a little water. Soak the dried/salted in water for a few hours.
 * 6) After you have started cooking the soup cut the into pieces and remove any skin or bones.
 * 7) If using fresh peanuts: remove the skins from the peanuts (it might help to boil them for a few minutes first)
 * 8) Crush or chop the peanuts and then simmer them in two cups of water for about an hour.
 * 9) Add water if necessary.
 * 10) After they have cooked, crush them into a smooth paste.
 * 11) If using beef or chicken: fry the meat in a skillet and then add a cup of appropriate stock, broth, and water.
 * 12) Set aside.
 * 13) Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes.
 * 14) Then add the tomatoes and reduce heat to a simmer for several minutes.
 * 15) Add the bitterleaf (or greens) to the pot.
 * 16) Stir and simmer for several minutes more.
 * 17) Add the cooked peanut paste (or peanut butter and hot water).
 * 18) Stir and continue to cook the soup at a simmer.
 * 19) Add the (and any other meat) to the pot, along with the green pepper, and any hot chile pepper, salt, and red or black pepper you think it needs.
 * 20) Cover the pot and continue to cook over low heat.
 * 21) When the greens seem tender (after thirty minutes to an hour), heat oil in a skillet and stir fry the shrimp (or prawns) along with their marinade.
 * 22) Add them to the soup.
 * 23) Cook soup (adding water or stock if desired) until it is the consistency you like.