Ndolé

Ingredients

• 800 g spinach
• 250 g raw peanuts
• 500 g beef stew chunks
• 300 g shrimp
• 1 large onion
• 4 cloves garlic
• 1 tbsp ginger
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 whole habanero
• 60 ml vegetable oil
• 0.5 tsp baking soda

Steps

1. Boil spinach with a pinch of bicarbonate of soda for 10 minutes to mellow any bitterness; drain and blend coarsely.
2. Blanch raw peanuts in salted water for 30 minutes until soft, then blend into a thick paste with a little water.
3. In a large pot, sear beef chunks in vegetable oil until browned on all sides.
4. Add chopped onion, garlic, and ginger and cook until fragrant.
5. Stir in tomato paste, paprika, and a whole habanero pepper.
6. Pour in water to cover the beef and simmer 40 minutes until tender.
7. Stir in the peanut paste and cook 10 minutes, scraping the bottom often.
8. Add the blanched spinach and shrimp; simmer 15 minutes until the sauce thickens to coat a spoon.
9. Remove the habanero; taste and adjust salt.
10. Serve with fried ripe plantains or steamed rice.

Tips

• Bitterleaf (vernonia) is traditional; the bicarb-blanched spinach mimics it well.
• Smoked dried shrimp adds the real ndolé funk if you can find them.