Ndole (Spinach and Peanut Soup)

Serves     4-5

  • 2 medium onions, sliced
  • 2 cups dry roasted peanuts
  • 1/2 lb shrimp
  • 4 garlic cloves
  • 1 lb spinach leaves
  • 2 tbsp chicken bouillon
  • 1/4 lb dried anchovies
  • 2 tbsp cooking oil

  • Boil dried anchovies with salt and water for about 45 minutes, to generate about 2 cups of stock. Strain and add chicken bouillon to stock.
  • Blend peanuts into a fine paste. Add to the chicken/fish stock in the pot and let boil.
  • Blend one of the sliced onions and garlic. Add to the peanut and fish stock and let boil.
  • Add spinach leaves to the pot and simmer until spinach is soft.
  • Separately, heat oil in a pan until hot. Add shrimp and cook until pink. Remove shrimp from pan. Add remainder sliced onion into pan and stir fry until brown.
  • Serve the pot of Ndole onto serving plate and arrange fried onion and shrimp on top.


Notes and Instructions

Recipe and photo credit: Global Pearls, Inc.