Ndole ( Spinach/ Bitterleaves and Peanut Soup)
An aromatic Cameroonian spinach stew made of spinach and bitter leaves – flavored with garlic, crayfish and fortified with shrimp and beef. Comfort food at its best.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons Maggi (( Bouillon))
- 1 large Onion ( sliced)
- 1 pound (about 2 cups )Groundnuts/Peanuts(Skinless)
- 1/2 pound shrimp
- 1/2 pound stockfish
- 1/2- 1 pound Stew beef (cut in chunks
- 4-5 garlic cloves
- 3/4 cup Crayfish ((ground))
- 3/4 -1 pound Washed bitterleaves ((sub frozen spinach))
- 2-3 cups oil
Instructions
- 1
In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.
- 2
Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending .Add to the mixture of beef and stockfish.
- 3
Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.
- 4
Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and Maggi. You might have to add more later
- 5
Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more
- 6
While the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Add the shrimp, stirring constantly until they just turn pink. Slice and add the remaining onions stir for a few more minutes.
- 7
Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot with any of the sides mentioned above.