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
- (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. Saut? 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, ? cup at a time.
- Cut shrimp into small pieces.
- Cook for 10 more minutes, then add the spinach.
- Serve with rice or boiled or fried plantains, yams and fufu.