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- 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
- 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.
- 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.
- 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.