6 September 2008 1,601 views One Comment Print it  Email it

Serves 4

Prep Time: 1 hr
Cook Time: 30 min

Ingredient List

1 cup cooked whole peanuts (blended to smooth paste)
3 medium roma tomatoes
1 medium onion
1/2 red bell pepper
5 oz. cooked beef
1 tsp. dried crayfish
1 oz. cleaned, smoked fish
1/2 cup canola oil
1 cup bitter leaves (washed and reduced)
2 tsp. chicken bouillon flavoring
1 tsp Akaun (West African Potash)

Puree tomatoes, onions and peppers. In a stockpot, heat oil over medium heat and fry tomato puree mixture along with chopped dried crayfish and bouillon flavoring. Allow mixture to simmer for 10 minutes. In a large bowl, wash bitter leaves until water is clear. Boil bitter leaves in a pot with akaun and 1 cup of water. Boil leaves until soft (about 10 minutes). Remove leaves and wash again. Place leaves and a little water in blender and puree. Remove leaves from blender and drain it. Pour leaves into tomato puree. Add washed smoked fish and meat and simmer for 5 minutes. Blend peanuts until a smooth consistency and add to soup. Mix well and simmer for 10 minutes mixing periodically to prevent burning. Serve hot with fufu or boiled yams.