Bitter leaves tamed by prolonged washing and cooking, combined with peanut paste, shrimp, and beef in a complex, layered stew.
Ingredients
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500g bitter leaves (or substitute spinach and kale)
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1 cup peanut paste
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300g beef, cubed
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200g dried shrimp
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2 onions, diced
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4 cloves garlic, minced
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2 tbsp palm oil
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1 scotch bonnet pepper
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2 bouillon cubes
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Salt to taste
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2 cups water
Instructions
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1
Wash bitter leaves repeatedly (at least 5 times) to remove bitterness. Boil 20 minutes and drain.
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2
Season beef and boil until tender, about 40 minutes. Reserve stock.
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3
Heat palm oil and sauté onions and garlic until golden.
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4
Dissolve peanut paste in beef stock and add to pot.
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5
Add bitter leaves, beef, dried shrimp, scotch bonnet, and bouillon cubes.
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6
Simmer 30 minutes on low heat, stirring occasionally. Serve with plantains or rice.
Did You Know?
The extensive washing of bitter leaves is a test of patience — Gabonese cooks say if you rush the washing, the bitterness will haunt the whole pot.