Burkina Faso Babenda
1 Bunch Kale, de-veined and chopped
1 Bunch Dandelion, stems removed and chopped
1 Bunch Scallions, chopped
1/2 Cup roasted peanuts
1 Cup White Rice
1 Tablespoon Potash or Baking Soda
Bring 2 liters of water to a boil in a large pot.
While it's coming to a boil, process your greens.
Add the kale, dandelion, and scallions to the boiling water, cover and simmer for 20 minutes.
Toast the peanuts in a skillet, transfer to a food processor or mortar & pestle, and grind to a rough consistency.
Add the peanuts to the water, along with rinsed white rice.
In a small bowl dissolve the potash/baking soda in some of the broth, then pour the mixture back into the pot.
Cover and cook for 30 minutes or until the consistency is that of creamed spinach.
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