Entree: Central African Republic – Southern Culinary Region – Ndolé (Bitterleaf and ground-peanut stew with beef and shrimp, a rich savory one-pot meal)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) stewing beef (such as chuck), cut into 1-inch cubes
- 8 oz (225 g) raw shrimp, peeled and deveined
- 10 oz (280 g) fresh bitterleaf (ndolé) or blanched bitter greens, cleaned and chopped
- 1 cup (240 g) roasted peanuts, finely ground (or 1 cup (250 g) natural peanut butter for convenience)
- 1/4 cup (60 ml) palm oil or vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 3 cloves (approx. 9 g) garlic, minced
- 1 Scotch bonnet or habanero pepper, seeded and minced (adjust to taste)
- 2 cups (480 ml) beef or chicken stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) bouillon powder (optional, for depth)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice or 1 tbsp (15 ml) vinegar (optional, to balance richness)

Instructions

1. If using fresh bitterleaf, blanch it in boiling water for 2–3 minutes, drain, then rinse with cold water and squeeze out excess liquid; roughly chop and set aside. If using packaged blanched greens, rinse and chop.
2. In a large pot, heat half the oil over medium-high heat and brown the beef cubes in batches until nicely seared; remove and set aside.
3. In the same pot, add remaining oil and sauté the onion until translucent, about 5 minutes. Add the garlic and minced pepper and cook 1 minute.
4. Add the chopped tomatoes and cook until softened, about 5 minutes. Stir in the ground roasted peanuts (or peanut butter) and mix to form a thick paste.
5. Gradually add the stock while stirring to incorporate the peanut paste into a smooth sauce. Return the seared beef to the pot, add fish sauce or bouillon if using, cover, and simmer gently for 30–40 minutes until beef is tender.
6. Stir in the prepared bitterleaf and simmer an additional 10–15 minutes so the greens meld with the sauce. Add the shrimp and cook 3–5 minutes until they turn pink and are cooked through.
7. Adjust seasoning with salt, pepper, and lime juice or vinegar to brighten the flavors. Serve hot over steamed rice, boiled plantains, or fufu.