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a. Shell the peanuts and soak them in water for about 2 hours to soften them. This will make crushing easier.
b. Crush the peanuts very finely with a food mill or pestle. You can also blend them with a little water to obtain a smooth puree.
Preparing the spices:
a. Peel and crush the garlic cloves.
b. Peel and finely chop the onions.
c. In a bowl, mix together the peanut paste, crushed garlic, chopped onions, one or two chopped chillies (without the seeds for less heat) and basil.
d. Add a pinch of salt and a crumbled stock cube.
Cooking the sauce:
a. In a large pot, heat the peanut oil over medium heat.
b. Add the spice mix and sauté for 5-7 minutes until the onions become translucent. If the paste is too thick, add a little water.
c. Stir in 1/2 litre of water and bring to the boil. Reduce the heat and simmer for 10 minutes.
d. Add another half litre of water and the crushed peanuts. Mix well and simmer for another 15 minutes.
Assembling the ingredients:
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a. Add the pre-cooked meat and raw shrimp to the sauce. If using crayfish, add them at this stage.
b. Cover the pot and cook over low heat for 30 minutes, stirring occasionally to prevent the mixture from sticking to the bottom.
c. Add the chopped Ndolé leaves and mix until smooth.
d. Cook for another 20 minutes, stirring regularly to blend the flavors.
e. Add the remaining stock cube and adjust the seasoning.
Finishing:
a. Heat a little peanut oil in a small frying pan, add a chopped onion and simmer until golden.
b. Add this fried onion to the preparation at the end of cooking for a touch of crunch.
Tips:
Serve Ndolé with rice, plantains or bread for a complete meal.
For even more flavor, let the Ndolé rest after cooking. The flavors will blend better.
You can add spices like ginger or black pepper according to your preferences.
Enjoy your Ndolé dish!
Continue the recipe on the next page / Kontynuuj przepis na następnej stronie.Ingredients:
2.5 kg beef: ideally stewing meat such as rump or shoulder.
300 g Ndolé: fresh Ndolé leaves, if you can’t find Ndolé, spinach can be used as a substitute (although it changes the taste).
1 kg white peanuts: plain, unsalted peanuts.
1 kg onions: for a more intense flavour, use a combination of yellow and red onions.
400 g fresh shrimp: if possible, opt for raw, peeled shrimp.
Crayfish: quantity according to your preference, optional.
4 bouillon cubes: you can choose chicken or vegetable broth.
Salt: to taste.
Peanut oil: about 200 ml for cooking and frying.
1 to 2 chillies: depending on your heat tolerance.
4-5 cloves of garlic: for a stronger flavor, you can add more.
Basil: fresh or dried, depending on availability.
Instructions:
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Cooking the meat:
a. Cut the beef into large cubes of about 3-4 cm to ensure even cooking.
b. In a pot, pour enough water to submerge the meat. Add a tablespoon of salt.
c. Bring to a boil, then reduce the heat and simmer uncovered or lightly covered for 1 hour. Stir occasionally. The meat should become tender.
Cooking the Ndolé leaves:
a. In a large pot, pour water and add rock salt.
b. Add the Ndolé leaves and bring to a boil. Cover and boil for 30 minutes, stirring every 10 minutes to prevent sticking.
c. Once cooked, remove the leaves, rinse them in cold water to remove the bitterness, then chop them finely. Set aside.
Preparing the peanut paste:
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