Ndolé (Cameroonian Bitterleaf and Peanut Stew)

Ingredients

• 400g raw shelled peanuts, skins removed
• 500g fresh bitterleaf, washed (or 300g dried bitterleaf, or substitute 400g baby spinach + 100g mustard greens for a milder, less bitter version)
• 600g beef chuck, cut into 2-inch chunks
• 200g beef tripe, cleaned and cut into chunks (optional)
• 150g smoked mackerel or smoked catfish
• 100g dried shrimp, rinsed
• 100g fresh or frozen shrimp, peeled
• 2 tbsp ground crayfish (dried, powdered)
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 beef stock cubes
• 1 tsp cayenne pepper, or 1-2 scotch bonnet peppers to taste
• 1/3 cup vegetable oil or red palm oil
• Salt, to taste
• 4 ripe plantains, for serving

Before you cook

• Wash the fresh bitterleaf thoroughly, rubbing the leaves between your palms until they release a green foam, then rinse repeatedly until much of the foam is gone (a little residual bitterness is normal and traditional), then chop finely
• If using dried bitterleaf instead, rehydrate it in hot water for at least an hour, then drain, rinse, and squeeze dry before chopping
• If substituting spinach and mustard greens, wash and roughly chop them and note the finished stew will taste milder than the traditional version
• Cut the beef and tripe into 2-inch chunks
• Rinse the dried shrimp under cold water and peel the fresh shrimp
• Debone the smoked fish carefully, checking for small bones, and flake the flesh into a bowl
• Chop the onion and mince the garlic, dividing each into two roughly equal portions
• Grind the dried crayfish to a coarse powder if it isn't pre-ground

Steps

1. Toast the raw peanuts in a dry skillet over medium heat for 8 to 10 minutes, stirring constantly, until golden brown and fragrant
2. Let the peanuts cool for a few minutes, then blend them with a splash of water into a smooth, thick paste
3. Place the beef and tripe into a large heavy pot with half the chopped onion, half the garlic, one stock cube, and a pinch of salt
4. Add water to just cover the meat and bring to a boil over high heat
5. Reduce the heat to a simmer, cover the pot, and cook for 45 minutes, or until the beef is fork-tender
6. Lift the meat out into a bowl and set aside, keeping the cooking broth in the pot
7. Heat the oil in the same pot over medium heat until it shimmers
8. Add the remaining onion and garlic and fry for 2 minutes, stirring constantly, until softened and fragrant
9. Stir in the peanut paste and 2 cups of the reserved beef broth, whisking until smooth
10. Simmer the peanut mixture uncovered for 15 minutes, stirring often, until a layer of oil rises and pools on the surface
11. Stir in the ground crayfish and the second stock cube
12. Return the cooked beef and tripe to the pot along with the flaked smoked fish
13. Simmer everything together for 10 minutes
14. Stir in the chopped bitterleaf, or the spinach and mustard green substitute
15. Add the fresh and dried shrimp
16. Season with cayenne pepper and salt to taste
17. Simmer uncovered for a final 15 minutes, stirring occasionally, until the stew thickens enough to coat the back of a spoon
18. Taste and adjust the salt, then serve hot with fried ripe plantains