Ndolé

Ingredients

• 200g dried bitter leaf (or 400g fresh spinach as a substitute)
• 1 cup raw peanuts
• 100g dried crayfish, ground
• 300g beef, cut into chunks
• 2 pieces dried stockfish, soaked overnight
• 150g shrimp, peeled
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 tbsp palm oil
• 2 seasoning cubes
• salt

Before you cook

• Soak the dried bitter leaf overnight in water, then squeeze and rinse it several times to reduce its bitterness (skip this if using fresh spinach).
• Soak the stockfish overnight in water.
• Boil the peanuts for 10 minutes, then drain, cool and blend them into a smooth paste.

Steps

1. Simmer the beef and stockfish together in a pot of water for 45 minutes until tender.
2. Boil the bitter leaf, or spinach, for 15 minutes, then drain and rinse it.
3. Repeat the boiling and rinsing of the bitter leaf once more if it still tastes sharply bitter.
4. Heat the palm oil in a large pot over medium heat.
5. Add the onion and garlic and cook for 4 minutes.
6. Stir in the ground crayfish and cook for 10 minutes, stirring often.
7. Stir in the peanut paste.
8. Simmer for 25 minutes, stirring every 5 minutes to stop it catching on the bottom.
9. Add the cooked beef, stockfish and their broth.
10. Add the prepared bitter leaf.
11. Simmer for 15 minutes, stirring occasionally.
12. Add the shrimp and seasoning cubes.
13. Simmer for 5 more minutes until the shrimp turn pink.
14. Season with salt to taste and serve with boiled plantain or rice.