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 ==
# 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.
# 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.
#* If using dried shrimp, add a little water. Soak the dried/salted in water for a few hours.
# After you have started cooking the soup cut the into pieces and remove any skin or bones.
# If using fresh peanuts: remove the skins from the peanuts (it might help to boil them for a few minutes first)
# Crush or chop the peanuts and then simmer them in two cups of water for about an hour.
# Add water if necessary.
# After they have cooked, crush them into a smooth paste.
# If using beef or chicken: fry the meat in a skillet and then add a cup of appropriate stock, broth, and water.
# Set aside.
# Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes.
# Then add the tomatoes and reduce heat to a simmer for several minutes.
# Add the bitterleaf (or greens) to the pot.
# Stir and simmer for several minutes more.
# Add the cooked peanut paste (or peanut butter and hot water).
# Stir and continue to cook the soup at a simmer.
# 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.
# Cover the pot and continue to cook over low heat.
# 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.
# Add them to the soup.
# Cook soup (adding water or stock if desired) until it is the consistency you like.
Category:Beef Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Chile pepper Recipes
Category:Fish Recipes
Category:Green bell pepper Recipes
Category:Kale Recipes
Category:Peanut Recipes
Category:Recipes that need photos
Category:Shrimp Recipes