Cameroonian Ndolé

Instructions

1. Prepare the greens
   If using bitter leaf, boil in water for 20 minutes, drain and rinse several times to reduce bitterness. If using spinach, blanch in boiling water for 1 minute, then plunge into ice water, drain and set aside.
2. Brown the meat
   Season beef with salt and pepper. Heat 2 tablespoons of palm oil in a large pot over medium-high heat. Add beef and brown on all sides, about 5-7 minutes. Remove beef and set aside, leaving oil in the pot.
3. Create the flavor base
   In the same pot, add onions and sauté until translucent, about 3-4 minutes. Add garlic, ginger, and hot peppers. Cook for 2 minutes until fragrant. Add the remaining palm oil and stir well.
4. Add the peanut paste
   Stir in the ground peanut paste and crayfish powder. Mix well and cook for 3-4 minutes, stirring constantly to prevent burning. The mixture will be thick.
5. Combine and simmer
   Return the beef to the pot and add the prepared greens. Pour in the broth, add the bouillon cubes, and stir well. Bring to a boil, then reduce heat and simmer, partially covered, for about 45 minutes, stirring occasionally to prevent sticking.
6. Add the shrimp
   If using shrimp, add them during the last 5 minutes of cooking. Stir gently and cook just until the shrimp turn pink and opaque.
7. Adjust seasonings
   Taste and adjust salt, pepper, and spice levels according to preference. The stew should be thick but not dry; add a little more broth if needed.