Ndolé Crevettes with a Twist

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 cups (470ml) Ndolé leaves, washed and chopped 2 cups (470ml) Ndolé leaves, washed and chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 cup (150g) peanuts, ground 1 cup (150g) peanuts, ground
• 2 tablespoons palm oil 2 tablespoons palm oil
• 2 cups (470ml) vegetable or chicken broth 2 cups (470ml) vegetable or chicken broth
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground garlic 1 teaspoon ground garlic
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the diced bell pepper and tomato to the pot and cook until softened.
4. 4.
   Stir in the ground peanuts, ground crayfish, ground ginger, ground garlic, and paprika. Cook for 2-3 minutes, stirring constantly.
5. 5.
   Pour in the vegetable or chicken broth and bring to a simmer.
6. 6.
   Add the Ndolé leaves to the pot and cook for 10 minutes, allowing the flavors to meld together.
7. 7.
   Gently add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are cooked through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Ndolé Crevettes hot with steamed rice or fufu.

Treat your ingredients with care...

• Ndolé leaves — Make sure to wash and chop the Ndolé leaves before using them in the recipe. This will help remove any bitterness and ensure they cook evenly.
• Shrimp — To enhance the flavor of the shrimp, marinate them in a mixture of lemon juice, garlic, and salt for 15 minutes before adding them to the pot.

Tips & Tricks

• If Ndolé leaves are not available, you can substitute with spinach or kale for a similar taste and texture.
• For an extra kick of heat, add a diced scotch bonnet pepper to the pot while cooking.
• To save time, you can use pre-peeled and deveined shrimp.
• Adjust the amount of ground peanuts according to your preference for a thicker or thinner sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Ndolé Crevettes hot, garnished with chopped peanuts and a sprinkle of fresh cilantro. Accompany it with steamed rice or fufu to soak up the flavorful sauce.

Presentation advice

Present the Ndolé Crevettes in a large serving dish, allowing the vibrant colors of the shrimp, Ndolé leaves, and vegetables to shine through. Garnish with a few whole shrimp and a sprinkle of chopped peanuts for an appealing visual touch.