Ndole ( Spinach/ Bitterleaves and Peanut Soup)

Step 1

In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.

Step 2

Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending .Add to the mixture of beef and stockfish.

Step 3

Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.

Step 4

Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and Maggi. You might have to add more later

Step 5

Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more

Step 6

While the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Add the shrimp, stirring constantly until they just turn pink. Slice and add the remaining onions stir for a few more minutes.

Step 7

Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot with any of the sides mentioned above.