The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. This dish can be eaten with Fufu, garri, semovita, wheat, Cassava, yams, rice or fried plantains. This dish is very rich thanks to the beautiful mix of peanut paste and shrimps.
4 cups big yellow onions -finely chopped or sliced (divided) reserve 1 for garnish
1/2 cup of celery – 1 branch
20 g of fresh ginger – grated
2 tbs Afro-Fusion All-purpose Seasoning
6 cloves of garlic – (divided)
3 cups Fresh peanut- depulped and parboiled for 5 minutes
1/2 cup- leeks or scallion or green onion
1/4 of habanero or Birdseye chili (optional)
salt – to taste
2 stock cubes bouillon – (divided)
1/2 cup peanut oil – ( divided) or to your taste
3 cups of beef stock
30 medium-size Prawns
1 cup Crayfish ( Majanga)
Instructions
Directions
In a deep pot at a medium fire, bring your meat to Boil with 1/2 onion, afro-fusion seasoning, Maggi bouillon (cube) and salt.
Cook until the meat is tender. Reserve.
In a blender, blend to paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste
In a new pot over medium fire, add the peanut oil, sauté 1 onion diced, meat previously boiled without the juice, and add the peanut paste mixture. Cook for 25 minutes, stirring every 5-10 minutes to prevent burning down.
Taste the salt and season as needed.
Add the crayfish (crushed dried shrimp).
Add the Ndole (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ” Casserole”.
The Base of your Ndole is Done. Serve Hot
Notes
Notes For a healthier version of this dish, totally omit or reduce the oil.