Ingredients with Measurements:
- 1 pound of ndolé leaves
- 1 pound of spinach leaves
- 1 pound of beef or chicken, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of vegetable oil
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of crayfish powder
- 1 tablespoon of peanut butter
- 1 tablespoon of tomato paste
- 1 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the ndolé and spinach leaves thoroughly in cold water. Drain and chop them into small pieces.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the beef or chicken to the pot and cook until browned on all sides.
4. Add the chopped ndolé and spinach leaves to the pot and stir well.
5. Add the salt, black pepper, crayfish powder, peanut butter, and tomato paste to the pot and stir well.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low and let the ndolé and spinach cook for 30-40 minutes until tender.
8. Serve hot with rice or fufu.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Protein: 20g
Carbohydrates: 20g
Fiber: 5g
Sodium: 1000mg
Substitutions for ingredients:
- Ndolé leaves can be substituted with kale or collard greens.
- Beef or chicken can be substituted with fish or shrimp.
- Crayfish powder can be substituted with shrimp paste or fish sauce.
- Peanut butter can be substituted with almond butter or cashew butter.
Variations:
- Add chopped tomatoes and bell peppers for a colorful twist.
- Use coconut milk instead of water for a creamier texture.
- Add hot pepper for a spicy kick.
Tips and tricks:
- Make sure to rinse the ndolé and spinach leaves thoroughly to remove any dirt or debris.
- Cut the beef or chicken into small pieces to ensure even cooking.
- Stir the pot occasionally to prevent the ndolé and spinach from sticking to the bottom.
- Adjust the seasoning to your taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ndolé with spinach in a pot over low heat until heated through.
Presentation ideas:
- Serve the ndolé with spinach in a large bowl or platter.
- Garnish with chopped peanuts or fresh herbs.
Pairings:
- Serve with rice or fufu.
Suggested side dishes:
- Fried plantains
- Grilled vegetables
- Steamed yams
Troubleshooting advice:
- If the ndolé and spinach are too bitter, blanch them in boiling water for 5 minutes before adding them to the pot.
- If the mixture is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to cook the beef or chicken thoroughly before adding the ndolé and spinach.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Ndolé with spinach is a traditional dish from Cameroon, West Africa. It is a popular dish that is often served during special occasions and celebrations.
Flavor profiles:
Ndolé with spinach is a savory and slightly bitter dish that is flavored with ginger, garlic, and peanut butter.
Serving suggestions:
Serve the ndolé with spinach with rice or fufu for a hearty and satisfying meal.
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Region: Cameroonian