Ndolé
Serves 4
Ingredients
Method
400 g. Bitter Leaves (Or Spinach)
200 g. Raw Shelled Peanuts
400 g. Shrimp, Peeled and Deveined
400 g. Beef (Chuck Or Shank), Cut into Chunks
1 Onion, Finely Chopped
2 Garlic, Minced
1 Scotch Bonnet Pepper, Finely Chopped
2 l. Water
2 Stock Cubes
Salt and Pepper to Taste
3 tbsp. Palm Oil
Rinse the bitter leaves well and blanch them in boiling water for a few minutes. Rinse under cold water and squeeze out the excess moisture. Chop the leaves finely.
Roast the peanuts in a dry pan until golden brown. Let them cool, then grind them into a paste.
Heat the palm oil in a large pot. Add the onion, garlic, and pepper, and sauté until softened.
Add the beef and shrimp, and brown them on all sides.
Add the ground peanuts, chopped leaves, water, stock cubes, and season with salt and pepper.
Bring to a boil, then reduce heat to low and let simmer for about 2 hours, stirring occasionally.
Adjust seasoning if necessary. Serve with boiled plantains or rice.