Ndolé with Shrimp

shopping_basket Ingredients 11 items

• check_circle 2 kg Ndolé leaves
• check_circle 1 kg meat or smoked fish
• check_circle 0.5 L oil
• check_circle 300 g peanut paste
• check_circle 150 g dried shrimp
• check_circle 150 g onions
• check_circle 20 g rock salt or halite
• check_circle 3 cloves garlic
• check_circle 1 red chili pepper
• check_circle 1 L water
• check_circle Salt

receipt_long Preparation Steps

1. 1
   Cook pieces of meat (stewing-type meat) in salted water or a vegetable broth until tender (about 1 hour); while waiting you can prepare the rest!
2. 2
   Take the Ndolé leaves (1 bunch) and boil them in a large amount of water with added rock salt (ask for natron, salt originating from Lake Natron); stir throughout the roughly 30 minutes of cooking, but cover between stirrings!
3. 3
   Remove the leaves and wash them in water several times, draining them carefully by pressing between your fingers. (NB: Check the bitterness of the leaves before cooking.)
4. 4
   Shell a large plate of fresh peanuts, soak them for two hours in water, then grind them very finely with a mill or pestle (a blender is also fine!).
5. 5
   Take the drained balls of leaves and chop them very finely with a knife into thin strips, small pieces, finely minced in short!
6. 6
   Mix the ground seasonings (crushed tomato, a little tomato paste, crushed garlic, sliced onion, chili pepper and crushed basil, salt and a Maggi cube).
7. 7
   In a large pot, heat peanut oil very hot and throw in all the previously prepared seasonings, stir for a few minutes, then to finish add about half a liter of water, then a little later another half liter of water, then the ground peanuts and a little more depending on the consistency of the mixture, which should be very liquid.
8. 8
   Add the cooked meat, or the fresh or smoked fish, fresh or smoked shrimp (uncooked), and heat covered for 30 minutes.
9. 9
   Then add the crushed Ndolé leaves and mix until you obtain a smooth paste.
10. 10
    Cook covered and stir regularly so it does not burn, for about 20 minutes until the mixture thickens as the water evaporates.
11. 11
    Add a Maggi cube at the last moment if necessary. Before serving, heat peanut oil, fry some sliced onion in it, and pour the mixture over the Ndolé.