Ingredients Edit

Directions Edit

  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.
    • If you are using spinach leaves, clean and chop them immediately before cooking the soup.
    • If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup.
  2. 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.
  3. After you have started cooking the soup cut the into pieces and remove any skin or bones.
  4. If using fresh peanuts: remove the skins from the peanuts (it might help to boil them for a few minutes first)
  5. Crush or chop the peanuts and then simmer them in two cups of water for about an hour.
  6. Add water if necessary.
  7. After they have cooked, crush them into a smooth paste.
  8. If using beef or chicken: fry the meat in a skillet and then add a cup of appropriate stock, broth, and water.
  9. Set aside.
  10. Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes.
  11. Then add the tomatoes and reduce heat to a simmer for several minutes.
  12. Add the bitterleaf (or greens) to the pot.
  13. Stir and simmer for several minutes more.
  14. Add the cooked peanut paste (or peanut butter and hot water).
  15. Stir and continue to cook the soup at a simmer.
  16. 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.
  17. Cover the pot and continue to cook over low heat.
  18. 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.
  19. Add them to the soup.
  20. Cook soup (adding water or stock if desired) until it is the consistency you like.
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