NDOLE STYLE KALE AND SPINACH
Kale and spinach cooked in a creamy peanut sauce with dried fish, crayfish and other spices. A different take on our traditional Cameroonian Ndole
Ingredients
- 1 and 1/2 cups peanuts (deshelled, parboiled and peeled)
- 16 oz kale
- 5 oz spinach chopped
- 5 oz dry fish
- 1/4 cup dried crayfish (ground)
- 1 whole sweet onion
- 8 cloves of garlic
- 1/2 inch ginger peeled
- 1/4 cup avocado oil ( Or peanut oil)
- 1 habanero (optional)
Instructions
DRY FISH
- Thoroughly rinse dried fish in warm water 2 - 3 times. Add into a small saucepot with 2 cups of water, a teaspoon of salt, 1/4 sliced onion and 3 cloves of garlic grated.
- Bring to a gentle boil and simmer for 10-15 minutes until just soft enough that it still holds its shape.
- Let cool, strain and reserve broth ( About 1 and 1/2 Cups). Then carefully debone fish and set aside.
NDOLE STYLE KALE AND SPINACH
- Wash kale. Blanch for 2 minutes then drop into ice water. Once cool to the touch, stain, use both hands to squeeze out as much water as you can. Set aside
- Chop spinach and set aside
- Boil raw, deshelled peanuts with skin removed in 2 cups of water for about 5 minutes. Let cool
- Blend boiled peanuts, 6 cloves of garlic, 1/2 sweet onions , 1/4 inch ginger with 1 cup of water until creamy.
- Transfer blended peanuts into a medium saucepot, rinse blender with about 1/ 2 cup of water. Add 1 cup of reserved broth from dried fish. Bring to a gentle simmer and let cook for about 15 minutes, stirring occasionally to prevent burning. ( If going for heat, cook habanero in sauce and remove before adding boiled fish and crayfish)
- Add in boiled fish, ground crayfish, salt, stir, and simmer for about 5 minutes.
- Now add your cooked kale, making sure to break up chunks, chopped spinach and remaining broth from fish. Stir well, cover and simmer for 5-7 minutes until spinach is completely wilted. Season to taste
- Finally, slice remaining quarter of sweet onions in 1/4 cup of avocado oil or peanut oil until slightly brown. Pour over ndole, simmer for a couple of minutes and its all ready.
- Serve with fufu corn, ripe plantains or garri.
Tried this recipe?Let us know how it was!