Cameroonian Ndolé with Beef and Shrimp
A rich Cameroonian bitterleaf and peanut stew with tender beef, shrimp, aromatics, and gentle chile heat.
Equipment
- Large heavy pot
- Blender or food processor
- Fine-mesh sieve
- Wooden spoon
Ingredients
Beef and Greens
- 1 lb beef chuck cut into 1-inch pieces
- 1 lb frozen bitterleaf thawed, rinsed, and squeezed dry
- 8 oz large shrimp peeled and deveined
- 4 cups water or low-sodium beef stock divided
- 1 tsp bouillon powder optional
Peanut Base
- 1 1/2 cups unsalted roasted peanuts
- 2 tbsp neutral oil
- 1 large yellow onion chopped
- 4 cloves garlic chopped
- 1 tbsp fresh ginger chopped
- 1/2 tsp ground white pepper
- 1 large habanero chile left whole for mild heat or minced for more
- 1 tsp fine salt plus more to taste
Instructions
Cook the Beef and Peanuts:
- Place the beef in a heavy pot with 2 cups water or stock and the bouillon powder. Bring to a simmer, cover, and cook for 40 to 50 minutes until tender.
- Blend the peanuts with 1 1/2 cups water or stock until very smooth, adding a little more liquid if needed.
Finish the Ndolé:
- Heat the oil in a separate large pot. Cook the onion for 6 minutes, then add the garlic, ginger, and white pepper for 1 minute.
- Stir in the peanut mixture and simmer gently for 15 minutes, stirring often. Add the cooked beef with its broth, the bitterleaf, habanero, and salt.
- Simmer uncovered for 15 minutes until thick. Add the shrimp and cook for 4 to 5 minutes, just until opaque. Remove the whole chile before serving if used.
Notes
- Peanut sauce scorches easily; stir frequently and keep the heat moderate.
- The finished stew should be thick enough to mound on a spoon, not soupy.
Nutrition
Calories: 520kcalCarbohydrates: 20gProtein: 39gFat: 34gSaturated Fat: 8gCholesterol: 125mgSodium: 620mgFiber: 7gSugar: 5g