Ndolé with Shrimp and Plantains

Ingredients

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 4 cups (960ml) bitter greens (such as kale or collard greens), chopped 4 cups (960ml) bitter greens (such as kale or collard greens), chopped
• 1 cup (240ml) groundnuts (peanuts), roasted and ground 1 cup (240ml) groundnuts (peanuts), roasted and ground
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 tablespoon crayfish powder (optional) 1 tablespoon crayfish powder (optional)
• 1 teaspoon dried shrimp powder (optional) 1 teaspoon dried shrimp powder (optional)
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Water, as needed Water, as needed

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 30g (Sugars: 12g)
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat. Add the onions and garlic, and sauté until golden brown.
2. 2.
   Add the groundnuts, crayfish powder, and dried shrimp powder (if using) to the pot. Stir well to combine.
3. 3.
   Gradually add water to the pot, stirring continuously, until you achieve a smooth and creamy consistency.
4. 4.
   Add the bitter greens to the pot and cook for about 10 minutes, or until they are wilted.
5. 5.
   In a separate pan, heat some oil and fry the plantain slices until golden brown. Set aside.
6. 6.
   Add the shrimp to the pot and cook for an additional 5 minutes, or until they are pink and cooked through.
7. 7.
   Season with salt and black pepper to taste.
8. 8.
   Serve the Ndolé hot, garnished with the caramelized plantains.

Treat your ingredients with care...

• Shrimp — Make sure to properly clean and devein the shrimp before using them in the recipe.
• Bitter greens — If you prefer a milder flavor, blanch the greens before adding them to the pot.
• Groundnuts — Roast the peanuts until they are golden brown before grinding them into a powder. This will enhance their nutty flavor.

Tips & Tricks

• If you can't find bitter greens, you can substitute with spinach or Swiss chard.
• For a spicier kick, add some chopped scotch bonnet peppers to the dish.
• Serve Ndolé with steamed rice or fufu for a complete meal.
• If you prefer a thicker sauce, reduce the amount of water added to the groundnut mixture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Ndolé hot, accompanied by a portion of steamed rice or fufu. Garnish with the caramelized plantains for an extra touch of sweetness and visual appeal.

Presentation advice

Present the Ndolé in a large serving dish, allowing the vibrant green color of the bitter greens to shine through. Arrange the shrimp and caramelized plantains on top for an attractive presentation. Sprinkle some chopped fresh herbs, such as cilantro or parsley, for a pop of color.