Ndole

If using bitter leaves, wash them vigorously by rubbing between your palms under running water, squeezing out the green foam. Repeat this process five to six times until the foam turns white and the bitterness is significantly reduced.

Bring a pot of salted water to a boil and blanch the washed bitter leaves for ten minutes to further reduce bitterness. Drain, squeeze out excess water, and set aside. If using spinach, a quick two-minute blanch is sufficient.

Place the beef cubes in a pot with enough water to cover, season with salt, and bring to a boil. Simmer for forty-five minutes until the beef is tender. Reserve the broth for use in the stew later.

While the beef cooks, blend or pound the roasted groundnuts into a smooth paste using a food processor or mortar and pestle, adding a splash of water if needed to achieve a creamy, peanut butter-like consistency.

Heat the palm oil in a large pot over medium heat. Saute the diced onions and garlic until softened, about five minutes. Add the groundnut paste and stir continuously for eight to ten minutes until the oil begins to separate from the paste.

Add the bitter leaves, cooked beef, dried shrimp, and ground crayfish to the pot. Pour in enough reserved beef broth to create a thick, stew-like consistency, stirring everything together thoroughly.

Simmer the ndole on low heat for thirty minutes, stirring occasionally to prevent the groundnut paste from sticking to the bottom. The stew should become rich and thick, with the oil glistening on the surface.

Taste and adjust seasoning with salt and pepper. Serve the ndole hot alongside boiled plantains, bobolo (fermented cassava sticks), or steamed white rice as the traditional accompaniments.