Cameroonian Ndolé (peanut stew with bitter leaves)

Ingredients

• 350 g Unsalted shelled peanuts (soaked in cold water the day before)
• 800 g Beef meat (chuck or shoulder) (cut into 2‑3 cm cubes)
• 50 g Leeks (white parts only, cleaned and sliced)
• 3 Onions (peeled and coarsely chopped)
• 50 g Garlic (about 10 cloves, peeled)
• 1 Fresh red chili (seeded, finely chopped)
• 300 g Ndolé leaves (or bitter spinach) (washed, de‑stemed and coarsely chopped)
• 30 g Dried shrimp (quickly rehydrated in warm water)
• 1 Bouillon cube (poultry or chicken) (or equivalent in salt)
• 1 c. à café Ground black pepper (or white pepper to taste)
• au goût Salt
• 600 ml Water (400 ml for cooking the ndolé + 200 ml to dilute the peanut paste)
• 250 g White rice (cooked separately, to serve)
• 2 c. à soupe Cooking oil (peanut or sunflower)

Instructions

1. Prepare the ingredients

   Rinse the soaked peanuts, drain and set aside. Clean the ndolé leaves, coarsely chop them. Slice the leeks, chop the onions, garlic and chili. Cut the meat into cubes.

   Time: PT0H15M

2. Make a puree of leeks, onions and garlic

   In the blender, place the leeks, onions and garlic. Blend until a smooth puree forms. Reserve half of the puree, the rest will be added later.

   Time: PT0H05M

3. Prepare the peanut paste

   Blend the soaked peanuts with 200 ml water until a very smooth cream forms. Set aside.

   Time: PT0H05M

4. Cook the meat

   In a large pot, heat 1 c. à soupe oil, add the meat and brown for 5 minutes. Add the reserved onion/leek puree, the bouillon cube, salt, pepper and 400 ml water. Bring to a boil then reduce heat and simmer for 40 minutes until the meat is tender.

   Time: PT0H40M

   Temperature: moyen-doux

5. Incorporate the peanut paste

   Remove the pot from heat, add the peanut paste while stirring constantly to avoid lumps. Return to medium heat, add the chopped red chili and let simmer gently for 30 minutes, stirring occasionally.

   Time: PT0H30M

   Temperature: moyen

6. Add the remaining puree and dried shrimp

   Pour the remaining leeks/onions puree into the pot, add the rehydrated dried shrimp, then cook for an additional 30 minutes.

   Time: PT0H30M

   Temperature: moyen-doux

7. Incorporate the ndolé leaves

   Divide the ndolé leaves into two portions. Add the first half, mix until well incorporated. Add the second half, mix again and simmer for 10 minutes so the leaves absorb the sauce.

   Time: PT0H10M

   Temperature: moyen-doux

8. Prepare the rice and sautéed onions

   While the ndolé simmers, cook the white rice according to package instructions. In a small pan, heat 1 c. à soupe oil, add the remaining onions (set aside at the start) and sauté until translucent. Add the remaining dried shrimp and grill for 2 minutes.

   Time: PT0H10M

   Temperature: moyen

9. Finishing and serving

   Mix the pan contents (onions and shrimp) into the ndolé pot, adjust seasoning if needed. Serve hot, accompanied by white rice, boiled cassava or couscous.

   Time: PT0H05M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g