Ndolé

Preparation

1. Prepare the bitter leaf: wash the ndolé leaves thoroughly with salt water, rubbing each leaf. Bring a large pot of water to boil, add the leaves and boil for 5 minutes. Drain, squeeze out ALL the water with your hands (very important), then taste — if still very bitter, repeat boiling and squeezing once more. Set aside.
2. Boil the raw peanuts in salted water for 20 minutes until soft but not mushy. Drain and blend to a rough, chunky paste using a blender or food processor — do not over-blend to a smooth butter. Set aside.
3. Season the beef with salt, white pepper, and 1 Maggi cube. Cook the beef in a pot with 1 cup water over medium heat for 20 minutes until tender. Reserve the beef stock.
4. In a large pot, heat the palm oil over medium heat until it liquefies. Add the sliced onions and fry for 8 minutes until golden and soft. Add the garlic and fry for 2 more minutes.
5. Add the peanut paste to the onion base. Stir well to combine, then pour in the reserved beef stock. Cook for 10 minutes over medium heat, stirring regularly, until the peanut sauce is fragrant and well blended.
6. Add the cooked beef (and dried shrimp if using) and the remaining Maggi cube. Stir and cook for 5 minutes.
7. Add the prepared ndolé leaves. Stir gently to incorporate everything. Cook over medium-low heat for 15 minutes, stirring occasionally. The dish should be thick and cohesive — not soupy. Taste and adjust salt.
8. Serve hot.