Ndolé na Mbanga (Cameroonian Bitterleaf Stew with Palm Nut Cream and Prawns)

How to Make It

1. 1

   Blanch the bitterleaf in boiling water for 3 minutes, drain, and squeeze as much water out as possible. Repeat this process 2 more times to remove excess bitterness. The leaf should be tender with a mild, not aggressive, bitter note.

2. 2

   Blend the groundnut paste with 200ml of warm beef stock to a smooth, pourable consistency.

3. 3

   In a large pot, heat groundnut oil and fry the sliced onions with garlic and ginger for 5 minutes. Add ground onion and scotch bonnet and fry for a further 8 minutes.

4. 4

   Pour in the palm nut cream and the groundnut paste mixture. Stir well and bring to a gentle simmer. Cook for 10 minutes, stirring frequently — this base scorches easily.

5. 5

   Add the cooked beef, smoked mackerel, crayfish, and remaining beef stock. Stir and simmer for 15 minutes.

6. 6

   Add the blanched bitterleaf. Fold in gently and cook for 20 minutes. The stew should be thick enough to coat the back of a spoon.

7. 7

   Add the prawns in the final 7 minutes of cooking. They cook quickly and will become rubbery if overcooked. Taste, adjust salt, and serve with boiled plantain or miondo.