Ndole (Bitterleaf Soup)

Ingredients

• •2 cups dried bitterleaf, spinach may be substituted
• •1 pound oxtail
• •1/2 pound stock fish
• •1 1/2 cups raw peanuts
• •1/4 cup ground crayfish
• •1 large onion, chopped
• •1/4 cup ground crayfish
• •1 large onion, chopped
• •2 tablespoons fresh ginger, blended
• •1 tablespoon fresh garlic, blended
• •Salt (to taste)
• •Pepper (to taste)

Directions

1. 1Soak bitterleaf and boil. Leave in water overnight, then squeeze out excess water. (Not necessary if spinach is used.) Cook oxtail and stockfish until tender.
2. 2Boil peanuts for about 10 minutes. Peel skin from peanuts. Blend peanuts with about 2 cups water. Poor the blended peanuts into a pot and cook over low heat for about 1 hour.
3. 3Add onion, ginger, and garlic. Cook for about 10 minutes. Add bitterleaf and cook for about 20 minutes. Add in salt, pepper, crayfish, oxtail, and stockfish. Cook for about 20 minutes.
4. 4Serve with rice, plantain, fufu, or alone.