Ndolé with shrimp

Ingredients

• 500 g ndolé leaves (frozen or dried)Find in the shop →
• 500 g raw shelled peanutsFind in the shop →
• 500 g beef, cut into piecesFind in the shop →
• 200 g dried or smoked shrimpFind in the shop →
• 2 onions and 4 garlic clovesFind in the shop →
• 1 piece of gingerFind in the shop →
• 15 cl peanut oilFind in the shop →
• Salt, pepper, 1 stock cubeFind in the shop →

Method

1. Boil the peanuts for 15 minutes, drain and blend with a little water into a smooth paste.
2. Cook the meat with one onion, the garlic, ginger, salt and stock cube for about 45 minutes, until tender.
3. Rinse the ndolé leaves several times (boil them for 10 minutes if dried) to remove the bitterness.
4. Add the peanut paste to the meat broth and simmer for 20 minutes over low heat, stirring.
5. Stir in the ndolé leaves and shrimp, then simmer for 15 minutes.
6. Fry the second onion, sliced, in the hot oil and pour it over the ndolé just before serving.
7. Serve with fried ripe plantain, cassava sticks (bobolo, miondo) or rice.