Cameroonian Ndolé

Ingredients

• 500g bitter leaves (fresh or frozen), or substitute spinach and kale
• 500g beef shoulder, cut into chunks
• 1 onion, chopped, plus 1 small onion for the peanut paste
• Salt and bouillon seasoning, to taste
• 3 cups raw peanuts, parboiled and skins removed
• 2 tbsp minced ginger
• 3 garlic cloves
• 1 scotch bonnet pepper (optional)
• 1/4 cup palm oil
• 3 tbsp ground dried crayfish
• 300g raw shrimp, peeled
• 2 tbsp vegetable oil, for the shrimp
• 2 garlic cloves, minced, for the shrimp

Before you cook

• If using dried or frozen bitter leaves, soak and thaw them accordingly.
• Parboil the peanuts for 5 minutes, then drain and remove the skins.
• Chop the onion for the beef and set aside a small onion for the peanut paste.

Steps

1. Wash the bitter leaves well.
2. Boil the bitter leaves in a pot of water for 10 minutes.
3. Drain and rinse the leaves, then repeat the boil-and-rinse process two more times to remove the bitterness.
4. Drain the leaves thoroughly and set them aside.
5. Put the beef into a pot with the chopped onion, salt and bouillon seasoning, and enough water to cover.
6. Bring the pot to a boil, then lower the heat and simmer until the beef is tender, about 45 minutes.
7. Lift out the beef, keeping the broth in the pot.
8. Blend the parboiled peanuts with the small onion, ginger, garlic and scotch bonnet, adding a little of the reserved broth as needed, until you have a smooth, thick paste.
9. Heat the palm oil in a large pot over medium heat.
10. Add the cooked beef to the hot oil and stir for 2 minutes.
11. Add the peanut paste to the pot.
12. Cook the peanut paste over medium-low heat, stirring frequently so it doesn't scorch, for about 25 minutes.
13. Stir in the ground crayfish.
14. Add the boiled bitter leaves to the pot.
15. Stir everything together and simmer for 15 more minutes, until the stew is thick and dense.
16. Season with salt to taste and keep the stew warm.
17. Heat the 2 tablespoons of vegetable oil in a small pan over medium heat.
18. Add the minced garlic and shrimp and fry until the shrimp turn pink, about 3 minutes.
19. Season the shrimp lightly with salt.
20. Spoon the ndolé into serving bowls.
21. Top each bowl with the garlic fried shrimp.
22. Serve with boiled plantains, rice or fermented cassava.