Ndole with Miondo

INGREDIENTS
– Washed Bitterleaves
– Peeled Groundnuts
– Beef
– Smoked fish
– 2 medium Onions
– Vegetable Oil
– Garlic
– Ginger
– Celery
– Crayfish
– Pepper
– Beef cubes
– Salt

METHOD
– Select bitterleaves and shred thinly.
– Bring a medium pot of water to boil and add in some limestone (Kangwa).
– Add shredded bitterleaves into boiling water, stir and allow to boil for 5 minutes.
– Strain hot water from bitterleaves using a sieve, place under a running tap to cool.
– Put bitterleaves in a big bowl and rub continuosly until it starts to foam. Squeeze out bitter leaves, and repeat the rubbing process until the bitterness fades.
– Squeeze bitterleaves properly and save for later use.
– Wash and cut beef as desired, season with salt and beef cubes and boil.
– Fillet smoked fish and cut as desired.
– Sort peeled groundnuts, wash and boil for 5 minutes, strain and allow to cool.
– Wash, chop and blend 1 onion, garlic, ginger, celery and pepper.
– Slice the remaining onion and save for later use.
– Blend boiled goundnuts into a smooth thick paste.
– Blend crayfish and save for later.
– Heat vegetable oil and add blended ingredients, boiled beef, smoked fish and cook for 5 minutes.
– Add groundnut paste, some beef broth, beef cubes and salt and allow to boil for 15 minutes stirring with a wooden spoon to prevent burning.
– When groundnuts is thick enough, add bitterleaves, mixing as you add until the bitterleaves and groundnuts are proportionately mixed up. Add a little bit of beef broth and allow to simmer.
– Add crayfish and adjust taste for other ingredients, allow to simmer for another 5 minutes and its done.
– Heat oil on medium heat, add sliced onions and fry for about 2-3 minutes.
– Pour fried onions into pot of Ndole.
– Boil miondo, Peel, roll and arrange in a plate.
– Bon Appetit.

washed bitterleaves

peeled groundnuts

Beef

Boiled beef

smoked fish

ground onion, garlic, ginger, pepper

blended groundnuts

bitterleaf in groundnut paste

Ndole

Miondo