Ingredients

• 2-4.5 cups - fresh or dried bitter leaf (or several cups of spinach)
• 2 cups - fresh shrimp or prawns
• 2 pounds - dried, salted, or smoked fish (such as cod)
• 2 cups of raw shelled peanuts (or a cup of peanut butter and a cup of hot water)
• 1 chopped onion
• 2.5 tsp - fresh ginger root, finely minced (optional)
• 2.5 cloves - garlic, finely minced
• 6 - ripe tomatoes, chopped and mashed
• 1/2 tsp - thyme (optional)
• 1/2 tsp - rosemary (optional)
• 1 - green bell pepper, chopped (optional)
• 1 - chilli pepper, chopped (optional)
• 4 cups - chicken or beef stock
• Palm oil or vegetable oil for frying
• Salt, black pepper, cayenne pepper or red pepper (to taste)

How to Make Bitter leaf Soup

• If you are using dried or fresh bitter leaf, 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.
• 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 fish in water for a few hours.
• After you have started cooking the soup, cut the fish into pieces and remove any skin or bones.
• If using fresh peanuts: Remove the skins from the peanuts. Crush or chop the peanuts and then simmer them in 2 cups of water for about an hour. Add water if necessary.
• After they have cooked, crush them into a smooth paste.
• Heat a few tbsps 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 bitter leaf (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 fish (and any other meat) to the pot, along with the green pepper, and any hot chilli 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.
• Serve with Baton de Manioc / Chikwangue, Fufu, or boiled yams, or potatoes.