Cameroonian Ndolé (Ndolé) — Bitterleaf Peanut Stew with Beef and Seafood

• 600 gwashed bitterleaf (fresh thoroughly washed leaves or thawed frozen washed bitterleaf)
• 2 lwater for blanching
• 900 gboneless beef chuck (cut into 4 cm cubes)
• 2yellow onions (1 quartered for stock, 1 finely chopped)
• 4 clovegarlic
• 1 inchfresh ginger (peeled)
• 1Scotch bonnet pepper (left whole for moderate heat or finely chopped for more heat)
• 1.5 lwater for beef stock
• 2 tspfine sea salt
• 2gluten-free seasoning cubes (beef or chicken bouillon style)
• 300 graw skinless peanuts
• 600 mlwater for peanuts
• 120 mlred palm oil
• 45 gdried ground crayfish
• 250 gsmoked fish (skin and bones removed, broken into large flakes)
• 450 glarge raw shrimp (peeled and deveined)
• 1 tspground white pepper

Instructions

1. 1

   Bring 2 l water to a rolling boil in a large pot, add the washed bitterleaf, and blanch for 5 minutes. Drain well, rinse under cool running water for 1 minute, squeeze firmly to remove excess bitterness and liquid, then chop the leaves into coarse 2 cm pieces.

2. 2

   Put the beef, quartered onion, garlic, ginger, 1.5 l water, 1 tsp salt, and 2 seasoning cubes in a heavy pot. Bring to a boil, skim the surface, then cover and simmer gently for 60 minutes, or until the beef is tender and at least 700 ml of cooking stock remains.

3. 3

   While the beef cooks, combine the peanuts and 600 ml water in a saucepan and simmer for 20 minutes to soften them. Transfer the peanuts and their cooking liquid to a blender with the Scotch bonnet pepper and blend for 2 minutes, until the paste is as smooth as possible.

4. 4

   Lift the cooked beef from its stock and strain the stock through a fine sieve, discarding the boiled onion, garlic, and ginger. Measure 700 ml of the beef stock for the stew; if there is more, reserve the extra for another use, and if there is less, add enough hot water to make exactly 700 ml.

5. 5

   Heat the red palm oil in a wide, heavy pot over medium heat for 3 minutes, then add the finely chopped onion. Cook for 8 minutes, stirring often, until the onion is soft and the oil smells sweet rather than raw.

6. 6

   Stir in the peanut paste and cook for 10 minutes, scraping the bottom of the pot constantly because peanut paste catches easily. Add the measured 700 ml beef stock in three additions, stirring thoroughly after each addition to create a thick, creamy sauce.

7. 7

   Add the cooked beef, dried ground crayfish, smoked fish, chopped bitterleaf, ground white pepper, and the remaining 1 tsp salt. Simmer uncovered over medium-low heat for 20 minutes, stirring every 3 to 4 minutes so the peanuts do not scorch and the bitterleaf absorbs the sauce.

8. 8

   Add the shrimp and fold them in gently so the smoked fish does not break down completely. Cook for 6 minutes, until the shrimp are opaque and firm, then rest the ndolé off the heat for 10 minutes before serving so the peanut oil settles and the flavor rounds out.