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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:
Continue recipe on next page / Kontynuuj przepis na następnej stronie.
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:
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.
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