Entree: Central African Republic – Central Culinary Region – Ndolé (Bitterleaf and peanut stew cooked with stewed beef and prawns, typically served with plantains or rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) bitterleaf, washed, blanched, squeezed, and chopped (substitute spinach if unavailable)
- 1 lb (454 g) stewing beef, cut into 1-inch cubes
- 8 oz (225 g) shrimp or prawns, peeled and deveined
- 1 cup (240 g) natural peanut butter or ground roasted peanuts
- 3 tbsp (45 ml) palm oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 Scotch bonnet pepper, left whole for heat control
- 1 tsp (5 g) smoked paprika
- 1 bouillon cube
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped cilantro or parsley for garnish
- 2 ripe plantains, boiled or fried, for serving

Instructions

1. Heat 2 tbsp (30 ml) palm oil in a heavy pot over medium-high heat. Brown the stewing beef in batches so pieces develop color, about 6–8 minutes total. Remove beef and set aside.
2. In the same pot add remaining 1 tbsp (15 ml) oil, then sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Return the browned beef to the pot, add the beef stock, bouillon cube, smoked paprika, and the whole Scotch bonnet pepper. Bring to a simmer, cover, and cook gently until the beef is tender, about 45–60 minutes. Add water if necessary to maintain a saucy consistency.
4. While the beef simmers, blend the peanut butter with 1/2 cup (120 ml) warm stock or water until smooth and pourable. Adjust with extra stock to reach a thick sauce consistency.
5. When the beef is tender, stir the peanut sauce into the pot. Taste and adjust salt and pepper. Add the blanched, well-squeezed bitterleaf to the stew and simmer uncovered for 10–15 minutes to marry flavors.
6. Add the shrimp to the pot in the last 5 minutes of cooking just until cooked through and pink. Remove and discard the Scotch bonnet pepper before serving if you prefer milder heat.
7. Stir in chopped cilantro or parsley, adjust seasoning, and serve the Ndolé hot with boiled or fried plantains or steamed rice.