Ndolé (Cameroonian Bitterleaf and Peanut Stew with Beef and Shrimp)

Instructions

1. Put the beef in a pot with the quartered onion, 3 garlic cloves, 1 tbsp ginger, the bouillon cube, 1 tsp salt and the water. Bring to a boil, then simmer covered for 1 hour 15 minutes, until very tender. Keep the broth.
2. Meanwhile, boil the peanuts in water to cover for 10 minutes and drain. Blend with 250 ml (1 cup) water into a smooth, thick paste.
3. Boil the bitterleaf in a large pot of water for 15 minutes. Drain, rinse under cold water and squeeze firmly with your hands. Taste a piece, which should be pleasantly bitter and not harsh, and boil again if needed.
4. Heat the oil in a large wide pot over medium heat and cook the chopped onion for 5 minutes, until soft. Add the minced garlic and grated ginger from the sauce list for 1 minute, then stir in the peanut paste and 300 ml (1 1/4 cups) of the beef broth.
5. Simmer for 15 to 20 minutes, stirring often so the paste does not catch, until glossy and thickened. Oil will start to separate at the edges.
6. Stir in the beef, squeezed bitterleaf, crayfish, whole Scotch bonnet and 1 tsp salt. Simmer for 15 minutes, adding broth if the stew gets too thick.
7. Add the shrimp and cook for 3 to 4 minutes, until pink and opaque. Remove the Scotch bonnet and taste for salt.
8. Serve hot with ripe plantains or rice.

Tips

• The bitterness lives in the leaves, so squeeze them hard after boiling. Frozen bitterleaf from African grocery stores is usually pre-washed, but still boil it once.
• No bitterleaf? Use 400 g (14 oz) of spinach and kale in equal parts with a squeeze of lemon. The flavor will be milder, but the stew stays good.