Ndole ( Spinach/ Bitterleaves and Peanut Soup)

• servings: 5 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

2 Tablespoons Maggi (Bouillon)

1 large Onion (sliced)

1 pound (about 2 cups )Groundnuts/Peanuts (Skinless)

1/2 pound shrimp

1/2 pound stockfish

1/2- 1 pound Stew beef (cut in chunks

4-5 garlic cloves

3/4 cup Crayfish (ground)

3/4 -1 pound Washed bitterleaves (sub frozen spinach)

2-3 cups oil

Directions

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.

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.

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

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

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

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.

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.

Notes

If using dry bitter leaves soak overnight and cook for 15 minutes using 1 teaspoon of bicarbonate soda. Rinse thoroughly and drain.

You can use any combination of the meat. More or less according to preference

Dry Crayfish can be bought in African Stores and if you are lucky you can get some at hispanic or asian markets. It is still delicious without it.

Soak stockfish overnight to help tenderize the fish

This dish is best with its time-honored mate, Miondo/Bobolo (fermented cassava) or how my niece calls it “bobolow” and is exciting in the company of Plantains (boiled or fried).

Nutrition

• Calories: 668 kcal
• Total Fat: 47 g
• Saturated Fat: 8 g
• Cholesterol: 214 mg
• Sodium: 964 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 47 g