Ndole

Wash the bitterleaf

Wash the bitterleaf repeatedly, squeezing and rinsing it under running water, to soften its bitterness.

Boil the leaves

Boil the washed bitterleaf in fresh water until tender, then drain.

Brown the beef

Brown the beef chunks in the palm oil in a large pot.

Fry the aromatics

Add the onion, garlic, ginger and scotch bonnet pepper to the pot and fry until fragrant.

Add the peanut paste

Stir in the ground peanut paste along with the beef stock, and bring to a gentle simmer.

Simmer the sauce

Simmer, stirring occasionally, until the sauce thickens and the oil starts to rise to the surface.

Add fish and leaves

Stir in the dried shrimp, smoked fish and boiled bitterleaf.

Finish simmering

Simmer everything together so the flavors combine.

Rest and serve

Let the ndole rest briefly, then serve with boiled plantain or rice.