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Ndole

I am going to talk about this yummy dish from Cameroon. When I tried it and ate it for the first time that I really fell in love with it. This is one of my favorites that I have to eat sparingly because ot the high potassium content from the peanuts. First you will need to turn on the wok wok to high heat and dry roast 3 handfuls of raw peanuts. It does not matter if the skin is on them or not. When they are slightly brown turn the heat off and place in a mini processor and pulse them until they looked crumbly and add 4 tbs of peanut or vegetable oil and mix until it looks like a paste while still in a mini processor and set aside.

Place 1 kg or 1 lb of either lamb, goat, chicken, beef, veal, turkey or smoked turkey in regular sized coldero with 3 cups of water on low heat and cook with the lid on the pot for 1 hour on stovetop then turn the heat off after the meat soften and falls off the bone. If using 1 bag of fresh shrimp then peel and set aside in the refridgerator until you are ready for them. Soak 1 piece of smoked dried fish and 4 stockfish pieces overnight before making this dish also. Drain these by using a sieve and set aside.

Add 3 tbs of red palm oil to a wok and let it melt. Add 1 onion or shallot and cook in half moon slices until it browns slightly. Add 3 cloves of garlic, 1 small piece of ginger and 1 habenero or scotch bonnet deseeded and chopped. Cook until the rawness goes away and add to the pot with the meat. Add 1 bullion cube,3 dashes of maggi or knorr aroma, 1 pinch of country onion, 2 pinches of crayfish, empty the contents of the mini processor in to the pot with the meat along with the stockfish pieces and piece of dried smoked fish. Also if you want to use shrimp you can add it in the pot with the meat or just go ahead and cook the shrimp alone for 10 minutes.

Add 1 bunch of either fresh kale or spinach that has been cleaned. After they are picked and the stems discarded, place the leaves in the colander and add 1 drop of dish soap and run cold water and keep rinsing under cold running water until the greens are clean and free from soap or add 1 bag of either frozen kale or spinach to the pot of meat as well, Add 4 pinches of dried bittereaf and add the contents of the mini processor which is the peanut paste. Turn heat to low and let the greens cook for 10 minutes and the peanut sauce in this dish starts to thicken. The greens must be soft and not crunchy.

This dish is yummy with cocoyam fufu or eba also it is your choice what you want to eat it with and you can have it over rice as well.

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