19th Dish Ndole (Bitterleaf Soup) from South Africa

Out of all the dishes I’ve cooked so far, the one with the strangest mix of ingredients must be this one; I’d never had thought you could combine spinach, (couldn’t get hold of Bitterleaf) peanut butter, and shrimps (I used prawns instead, I’m not sure what the difference is if any). I was very sceptical when I was cooking this as I thought it was going to be a total waste of time and that no one in my family would enjoy it. As it turned out it is so tasty, and very filling. 

Ingredients

2 cups dried Bitterleaf (can substitute spinach, kale, collards, or turnip greens)

½ pound cooked shrimp (or one cup dried shrimp, if available)

1 cup natural-style peanut butter

1 large onion, chopped

2 cups water

2 Tablespoons fresh ginger, grated

2 cloves garlic, crushed

6 tomatoes, chopped

2 to 3 Tablespoons vegetable oil

Salt and pepper, to taste 

Method 

(If using any 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 and chop the spinach.

Heat 2 Tablespoons of oil in a large pot and add the onions, garlic, and ginger. Sauté for 3 minutes.

Add the chopped tomatoes, reduce heat, and simmer for about 3 minutes.

Add the greens and simmer, stirring frequently, about 5 minutes.

Add the peanut butter. Stir to combine well, cover the pot, and continue simmering until greens are tender (about 15 minutes). If mixture seems too dry, add water, ½ cup at a time.

Cut shrimp into small pieces.

Cook for 10 more minutes, then add the spinach

We gave this a hearty 9.5 out of 10, well worth a try.

Ammo