Ndole With Beef And Dried Shrimp
A rich, creamy Cameroonian spinach and bitterleaf stew thickened with ground peanuts and flavored with savory beef and dried shrimp.
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Ingredients
- 500 grams Bitterleaf (washed and squeezed)
- 300 grams Fresh Spinach
- 2 cups Raw Peanuts (blanched and peeled)
- 500 grams Beef chuck (cubed)
- 1/2 cup Dried Shrimp (crayfish)
- 2 medium Onions (chopped)
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 1/2 cup Vegetable Oil
- 2 units Bouillon cubes
- 1 teaspoon Salt
Instructions
- 1
Boil the beef with half an onion, one bouillon cube, and salt until tender; reserve the broth.
- 2
Boil the peanuts in water for 10 minutes, then blend into a smooth paste with a little water.
- 3
Blend the remaining onion, garlic, and ginger into a fine paste.
- 4
In a large pot, simmer the peanut paste with the beef broth for 10 minutes, stirring constantly to prevent burning.
- 5
Add the blended aromatics, cooked beef, and dried shrimp to the peanut mixture and simmer for another 5 minutes.
- 6
Stir in the washed bitterleaf and spinach, covering the pot to let the greens wilt into the sauce.
- 7
In a separate pan, heat the vegetable oil and fry a few onion slices until golden; pour this hot oil over the Ndole (the 'leaching' process).
- 8
Adjust seasoning with salt and bouillon, stir well, and serve hot with fried plantains or miondo.
Nutrition per Serving
480
Calories
32g
Protein
18g
Carbs
34g
Fat
7g
Fiber
4g
Sugar
850mg
Sodium
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