Rich Cameroonian Ndole (Bitterleaf Stew) with Prawns

Directions

1. Step 1

   If using fresh bitterleaf, wash repeatedly to remove bitterness. If pre-washed, blanch quickly. Squeeze out excess water.

2. Step 2

   Boil raw peanuts until very soft, then blend with a little water until smooth. Boil beef until tender; reserve stock.

3. Step 3

   Chop onion, mince garlic, grate ginger, and blend scotch bonnet (if using).

4. Step 4

   In a large pot, heat palm oil over medium heat. Sauté chopped onion, garlic, ginger, and blended scotch bonnet for 5 minutes.

5. Step 5

   Add the blended peanut paste to the pot. Stir well and cook for 10-15 minutes, stirring occasionally, until the oil begins to separate.

6. Step 6

   Add beef stock, cooked beef, smoked fish, and bouillon cubes. Bring to a simmer and cook for 10 minutes.

7. Step 7

   Stir in the bitterleaf and ground crayfish. Add prawns. Cook for another 5-7 minutes, until prawns are cooked and bitterleaf is heated through. Taste and adjust salt.

8. Step 8

   Serve hot with boiled plantains, yam, or rice.