Ndole

Instructions

1. 1 Wash the bitterleaf greens thoroughly in several changes of water, squeezing and rinsing at least five times to remove the intense bitterness. Boil them in salted water for twenty minutes, drain completely, and squeeze dry.
2. 2 Heat the palm oil in a large pot over medium heat. Saute the diced onions until softened and translucent, about eight minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3 Add the ground peanut paste to the pot with two cups of water. Stir continuously to prevent lumping until the mixture is smooth and begins to simmer gently.
4. 4 Add the ground crayfish, seasoning cubes, and the whole scotch bonnet pepper to the peanut sauce. Simmer for fifteen minutes, stirring occasionally, until the oil begins to float on top.
5. 5 Fold the prepared bitterleaf into the sauce, stirring to coat every leaf evenly. Cook on low heat for twenty minutes, allowing the greens to absorb the rich peanut and crayfish flavors.
6. 6 Add the shrimp to the stew and cook for eight to ten minutes until they turn pink and curl. Adjust salt to taste and remove the scotch bonnet pepper before serving.
7. 7 Serve the ndole hot alongside boiled plantains, cocoyam, or steamed rice. The stew should be thick and coating, not watery.