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Servs: 7   Prep:   Cook:

my mother always cooked this for the family and i will like to share it with everybody

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  • add   2 cups dried bitterleaf (can substitute spinach, kale, collards, or turnip greens)
  • add   ? pound cooked shrimp (or one cup dried shrimp, if available)
  • add   1 cup natural-style peanut butter
  • add   1 large onion, chopped
  • add   2 cups water
  • add   2 Tablespoons fresh ginger, grated
  • add   2 cloves garlic, crushed
  • add   6 tomatoes, chopped
  • add   2 to 3 Tablespoons vegetable oil
  • add   Salt and pepper, to taste


  1. (If using any greens other than bitterleaf, skip this step.) Soak the bitterleaf overnight; drain in the morning and press out the excess water.
  2. If using kale, collards, or turnip greens, wash the greens, chop them, and cook them in a pot of boiling water for 5 minutes.
  3. If using spinach, wash the leaves and chop the spinach.
  4. Heat 2 Tablespoons of oil in a large pot and add the onions, garlic, and ginger. Saut? for 3 minutes.
  5. Add the chopped tomatoes, reduce heat, and simmer for about 3 minutes.
  6. Add the greens and simmer, stirring frequently, about 5 minutes.
  7. 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, ? cup at a time.
  8. Cut shrimp into small pieces.
  9. Cook for 10 more minutes, then add the spinach.
  10. Serve with rice or boiled or fried plantains, yams and fufu.


nobushweed 21:30, 08 Jun 2008

I have seen and tasted this dish first hand. It was delicious!

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