Kanga (bitter leaf soup)

Instructions

1. Wash the bitter leaves thoroughly in several changes of water, then chop them finely with a knife.
2. Pound the roasted peanuts into a coarse powder, then dilute it in 300 ml of lukewarm water.
3. Fry the onion and garlic in the palm oil for 5 minutes, then add the crushed tomatoes and cook for 5 minutes.
4. Add the crumbled smoked fish and the peanut paste, then pour in the rest of the water. Bring to a boil.
5. Stir in the chopped leaves, the stock cube and the chili. Cover and simmer for 30 minutes, stirring from time to time.
6. Adjust the seasoning and serve hot with fufu or cassava dough.