Entree: Equatorial Guinea – Central Culinary Region – Ndolé (Bitterleaf and peanut stew with meat or smoked fish, cooked in palm oil)

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 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 smoked fish (mackerel or similar), approx. 8 oz (225 g) total, bones removed and flaked
- 1 lb (450 g) bitterleaf, blanched, squeezed and chopped (or 1 lb (450 g) fresh spinach, blanched and chopped)
- 3/4 cup (180 g) ground peanuts or natural peanut butter
- 1/3 cup (80 ml) palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 1–2 Scotch bonnet or bird’s eye peppers, seeded and finely chopped (adjust to heat preference)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 2 tbsp (15 g) dried shrimp or crayfish powder (optional)
- 1 beef bouillon cube
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste

Instructions

1. Season the beef cubes with a pinch of salt and black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat and brown the beef on all sides in batches; remove and set aside.
2. In the same pot add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and chopped hot pepper and cook 1 minute more.
3. Stir in the tomato paste and cook 2 minutes, then return the browned beef to the pot. Add beef stock, bouillon cube, and dried shrimp/crayfish powder if using. Bring to a simmer, cover, and cook until beef is tender, about 45–60 minutes.
4. While the beef cooks, heat the palm oil in a skillet over medium heat. Add the ground peanuts or peanut butter and gently fry for 2–3 minutes to release aroma; if it’s too thick, thin with a few tablespoons of water until it becomes a loose paste.
5. Add the blanched and chopped bitterleaf (or spinach) to the peanut paste and stir to combine, cooking 3–5 minutes until the greens are fully incorporated and heated through.
6. When the beef is tender, stir the peanut-and-green mixture into the pot with the beef and simmer together 10–15 minutes so flavors meld; add flaked smoked fish in the last 5 minutes to warm through.
7. Adjust seasoning with salt and black pepper. Serve hot with steamed white rice, cassava, plantains, or maize porridge.