Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
2 cups of peeled groundnuts (also called called peanuts)
3 cups of bitterleaf
Half teaspoon of Kaun-Akanwu (African Country Soda) (for blanching vegetables)
1/4 cup crayfish- coarsely blended
2 pounds of boiled beef/beef feet/smoked fish/stock fish/shrimps
5 cloves of garlic
1 maggi crevette (crayfish seasoning cube)
2 regular seasoning cubes (maggi or knorr)
1 large onion
1 cup of vegetable oil
1 pepper (totally optional)
Soaking the bitterleaf. If using fresh bitterleaf, skip this step.
Put your groundnuts in a pot and let it boil.
When boiling, put just enough water to slightly cook the groundnuts so you do not have to throw any.
If using shrimps, season them with a little salt (and white pepper if you wish) and set aside to marinate.
Start the boiling and blanching process.
Put water in a pot to boil and put in salt and baking soda. The baking soda helps the vegetables retain their green colour just like “Kangwa” or Baking soda.
When water is boiled, put in bitterleaf and stir. The baking soda of kangwa causes it to foam.
Use the tip of your finger to check the bitterleaf for softness.
If you leave the bitterleaf in there for too long, it will get too soft and you may not like it.
Pour vegetable onto a strainer and immediately run cold water on it. If you do not do this, the heat will continue to cook the vegetables much to your disadvantage.
When you have rinsed thoroughly, use both hands to roughly kill the vegetables then you squeeze and keep in a bowl.
Go to the pot which contains your boiled meat and/or fish and its stock.
Bring to boil then add your blended groundnuts and bring to boil.
Add in crayfish and stir.
Then let the veggies go in.
Give that a good mix, let it simmer for about 5 minutes and turn off the heat.
Add in the maggi crevette. Taste to ensure seasoning is balanced.
Remember the left over half onion? Chop it up. Put oil to heat up in a skillet and saute the onions.
Add in the shrimps. (optional)
Ndole is ready!