Ndole Recipe
Author: AfricanBites
Recipe type: Main
Cuisine: African
Ingredients
- 8 oz (1 cup) Groundnuts/Peanuts(Skinless)
- ½ pound shrimp
- ½ pound stockfish
- ½ pound Beef
- 4 garlic glove
- 1 large Onion
- ¾ cup Crayfish(ground)
- 2 Tablespoon Maggi( Bouillon)
- 1 pound Bitter leaves(Spinach)
- 3 cup oil
Instructions
- 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.
- 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.
- Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.
- 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
- Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more
- 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.
- 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.
Notes
If using dry bitter leaves soak overnight and cook for 15minutes using 1 teaspoon of bicarbonate soda .Rinse thoroughly and drain Soak stockfish overnight to help tenderize the fish
Cameroon 