Cameroon
Ndole (Cameroonian Bitter Leaf and Peanut Soup), prepared with stew beef, Salt, maggi (stock cube).
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Measuring cups and spoons · Kitchen knife · Cutting board · Frying pan · Cooking pot · Saucepan · Stirring spoon · Blender or food processor
9 clear steps
Season the beef in a big pot with salt, maggi, and one-third of the onions, then boil until the meat is soft.
In the meantime, boil the stockfish with salt and water, then add it to the cooked beef. From the meat and stockfish you should get roughly 3 cups. Freeze or reserve the remainder.
In a saucepan, boil the peanuts for around 10 minutes. Let it cool before pulsing or mixing it in a blender. Add to the meat and stockfish mixture.
Grind half the remaining onion and garlic to a paste, then stir into the meat and peanut mixture.
Add the crayfish, then boil it for 10 minutes, stirring often to avoid burning. Season with salt and maggi to taste. Later, you might need to add more.
Add spinach or bitter leaves to the soup. Stir and continue to simmer for few minutes.
Heat the oil in a frying pan while the ndole is simmering. Add the shrimp and stir continuously until they start to turn pink. Add all the remaining onions and stir again for a few more minutes.
Add the shrimp and onion mixture to the soup pot, and stir continuously for about 2 minutes Cook any shrimp until firm and opaque before serving. Wash and blanch bitter leaves as needed before adding them; the source's spinach option does not need bitter-leaf processing.
Serve hot.
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