Ndolé

World Cup inspired dish #6 to accompany Brazil v Cameroon I decided to make Ndolé the national dish from the African country. 

It's usually made with a green vegetable called bitterleaf, which was impossible to source. As an alternative I used the thick green leaves of Curly Kale because it was all I could find. Ndolé is normally served topped with shrimps or shredded beef but I replaced with crispy fried onions. 

Ingredients
500 g dried bitterleaf (substitute it with kale, collards, spring greens or even spinach)
250 ml natural peanut butter - in other words, not sweetened. 
1 large onion, chopped 
500 ml water 
2 Tbs fresh ginger, grated 
2 cloves garlic, crushed 
6 large sweet fresh tomatoes, peeled and chopped 
3 Tbs vegetable oil - or olive oil 
Salt and pepper, to taste 



Method
Wash the greens, chop them, and cook them in a pot of boiling water for 5 minutes. Or if using spinach, wash the leaves well, rinse properly and then chop the spinach. 

Heat 2 tbsp of oil in a large pot and add the onions, the garlic and the ginger and sauté for a few minutes until the onions are translucent.  Add the chopped tomatoes, reduce the heat and simmer for about 3 minutes before adding the greens and then simmering again for about another 5 minutes. 


Now add the peanut butter, stirring well to combine everything - cover the pot and continue simmering until greens are tender, about 10 - 15 minutes - if the mixture is a little dry add some of the water, a little at a time.  

Top with crispy fried onions.  

Serve with rice and/or boiled plantains.