Ndolé Recipe Video: How to Make Cameroonian Spinach and Peanut Stew

1. Cut the meat into chunks, place in a pot, and add about 2 cups of water. Chop one-quarter of the onion and add it to the pot. Season lightly with salt and bring to a boil until the meat is tender.

2. If using fresh bitterleaf, rinse and chop it. If using dried bitterleaf, soak it in warm water to rehydrate, then rinse. If substituting with spinach, simply rinse and chop.

3. To blanch the vegetables: fill a large pot to about three quarters with water, add a teaspoon of salt and the baking soda, and bring to a boil. Add the vegetables to the boiling water to blanch briefly, then rinse with cold water and set aside.

4. In a blender, combine the peeled groundnuts with garlic, ginger, and the hot pepper (if using). Blend to a smooth paste. Add this groundnut mixture to the pot with the simmering meat, stirring well. Allow it to simmer for about 5 minutes so the flavors meld.

5. Add the blanched vegetables to the pot, stir thoroughly, then add the ground crayfish and the crayfish seasoning cube. Simmer together for about 10 minutes, stirring occasionally to prevent sticking. Taste and adjust salt or seasoning as needed.

6. When the stew is nearly done, turn off the heat and prepare the garnish: chop the remaining onion and peel and season the shrimps, if using.

7. Heat the vegetable oil in a frying pan, sauté the chopped onions until translucent, then add the shrimps. Cook the shrimps until they turn pink and are cooked through.

8. Pour the fried onion and shrimp mixture over the ndole just before serving for added flavor and texture. Serve hot with boiled plantains, boiled yams, rice, or cooked garri. Enjoy!