Entree: Equatorial Guinea – Northern Culinary Region – Ndolé (A rich bitterleaf and peanut stew cooked with meat and smoked fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) fresh bitterleaf (or finely chopped spinach if unavailable)
- 6 oz (170 g) smoked fish, deboned and flaked
- 8 oz (225 g) shrimp, peeled and deveined (optional)
- 1 cup (240 g) unsweetened natural peanut butter or 1 cup (240 g) ground roasted peanuts
- 4 tbsp (60 ml) red palm oil
- 1 large onion, finely chopped (about 1 cup (160 g))
- 3 cloves garlic, minced (about 0.42 oz (12 g))
- 1–2 small Scotch bonnet or bird's eye peppers, whole or finely chopped to taste
- 3 cups (720 ml) beef stock or water
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) bouillon powder
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground crayfish or 1 tbsp (15 g) dried shrimp powder (optional)
- 1 tsp (5 g) freshly ground black pepper
- 1–2 tsp (6–12 g) salt, to taste

Show original ingredient measurements

- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) fresh bitterleaf (or finely chopped spinach if unavailable)
- 6 oz (170 g) smoked fish, deboned and flaked
- 8 oz (225 g) shrimp, peeled and deveined (optional)
- 1 cup (240 g) unsweetened natural peanut butter or 1 cup (240 g) ground roasted peanuts
- 4 tbsp (60 ml) red palm oil
- 1 large onion, finely chopped (about 1 cup / 160 g)
- 3 cloves garlic, minced (about 12 g)
- 1–2 small Scotch bonnet or bird's eye peppers, whole or finely chopped to taste
- 3 cups (720 ml) beef stock or water
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) bouillon powder
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground crayfish or 1 tbsp (15 g) dried shrimp powder (optional)
- 1 tsp (5 g) freshly ground black pepper
- 1–2 tsp (6–12 g) salt, to taste

Instructions

1. Season the beef with salt and pepper. In a heavy pot, brown the beef in 1–2 tbsp (15–30 ml) neutral oil over medium-high heat until sealed on all sides; remove and set aside.
2. In the same pot add palm oil and sauté the chopped onion until translucent, about 4–5 minutes. Add garlic and cook 1 minute until fragrant.
3. Return the beef to the pot, add beef stock (or water) and fish sauce or bouillon, bring to a simmer, cover and cook gently until beef is tender, about 45–60 minutes.
4. While beef cooks, blanch bitterleaf (or spinach) in boiling water for 1–2 minutes, drain and squeeze out excess liquid; chop finely.
5. In a bowl, thin the peanut butter with 1/2 cup (120 ml) hot water until smooth. Stir the thinned peanut paste into the pot along with the chopped bitterleaf and flaked smoked fish. Simmer gently, stirring, for 10 minutes.
6. If using shrimp, add peeled shrimp in the last 5 minutes of cooking so they turn pink but remain tender. Taste and adjust seasoning with salt, lime juice, ground crayfish (if using) and additional pepper.
7. Continue to simmer uncovered until the sauce is thick and glossy, about 5–10 minutes more. Avoid boiling vigorously to prevent oil separation.
8. Serve hot with boiled yams, plantains, rice, or fufu-style starches traditional to the region.