Ndole (Cameroonian Bitterleaf Soup)

Other than my mom's famous low-fat veggie soup, this is Daniel's new favourite soup.  SO easy too.

A very peculiar but delicious combination you will find in African cooking, especially Western, is tomato and peanut.  It may sound odd, but together these two foods create a flavour that is unique and tasty.  Actually, the combination is even difficult to imagine, as they change each other's flavour so substantially - so what you imagine it tastes like, may not be even close to what it does taste like.  All the more reason to give it a try.

Bitterleaf is a special leafy green that is found in Africa, unfortunately I have not found any here.  Kale is the next best thing, so it is used in this recipe.



NDOLE


Time:  45 min     |     Servings:  6      |      Difficulty:  Low

Ingredient

2 bunches kale, deveined and chopped into small pieces
1 lb preferred protein, such as beans, tempeh, seitan - pulsed if applicable
1 28 oz can of diced tomatoes, organic recommended as they cook best
2 onions, chopped
2 stalks celery, including leaves, diced
2 tablespoons tomato paste
1/2 can pickled jalapenos, finely diced
1 cup peanut butter
6 cups vegetable stock
2 tablespoons oil


Preparation

Heat oil in stock pot (or deep pot) and add onions and celery.  Saute until onions are translucent, about 5 minutes.  Add protein, garlic and jalapenos, cook until fragrant, about 3 minutes.  Add all remaining ingredients, except peanut butter.

Simmer, stirring occasionally for 30 minutes or until kale is tender.  Stir in peanut butter.

Serve and enjoy.


Recommendations:  Eat with Fufu!