Ndole

Ingredients

• 1 lb bitter leaf (fresh or frozen), or substitute spinach mixed with mustard greens
• 1 cup raw peanuts
• 1 lb beef chunks or stew meat
• 1/2 lb smoked or dried fish, cleaned and flaked
• 1/2 cup dried crayfish, ground
• 1/2 cup shrimp, peeled
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons vegetable oil
• 2 bouillon cubes
• 1 habanero or scotch bonnet chili, whole
• Salt, to taste
• Ripe plantains, for serving

Before you cook

• If using fresh bitter leaf, rub and wash the leaves repeatedly in several changes of water until the water runs less bitter, then squeeze dry.
• Roast the raw peanuts in a dry pan over medium heat, stirring, until fragrant and lightly browned, about 8 minutes.
• Blend the roasted peanuts with a little water into a smooth, thick paste.

Steps

1. Combine the beef chunks with the onion, garlic, ginger and enough water to cover in a pot.
2. Bring the pot to a boil, then lower the heat and simmer for 40 minutes until the beef is nearly tender.
3. Add the smoked or dried fish and ground crayfish to the pot.
4. Simmer for 10 minutes to let the flavors combine.
5. Stir in the peanut paste, loosening it with a little of the broth if it's very thick.
6. Add the bouillon cubes and whole chili.
7. Simmer the sauce for 15 minutes, stirring occasionally so the peanut paste doesn't catch on the bottom.
8. Stir in the washed bitter leaf and the shrimp.
9. Simmer for 15 more minutes until the leaves are tender and the shrimp are cooked through.
10. Remove the whole chili and season the stew with salt to taste.
11. Heat oil in a separate pan and fry sliced ripe plantains until golden on both sides.
12. Serve the ndole hot alongside the fried plantains.