This is one of the national dishes of Cameroon and staple in West Africa. The Ndole is like the Cameroonian flag revered by children and worshiped by the elders. The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones.
1.5lbs beef with bones – cut into pieces
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 – de-pulped 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 maggi 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)
1. In a deep pot at 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.
2. In a blender, blend to a paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste.
3. 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 minute to prevent burning down.
4. Taste the salt and season as needed with Maggi Bouillon.
5. Add the crayfish (crushed dried shrimp).
6. Add the Ndolé (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ”Casserole”. The Base of your Ndolé is Done.
HOW TO MAKE THE NDOLE GARNISH
In a sauté pan, add 3 tbs of oil, fry the prawns seasoned already with salt, afro fusion seasoning and 3 garlic cloves minced. Cook for 3 minute until pink color is achieved. Add 1 onion minced and cook just 3-5 mins time to get the color translucent. Pour this mixture over Your Ndolé 5 minutes before serving.
Serve with boiled sweet plantain or fufu corn.