Ndole with Spinach

Instructions

1. Thaw and prepare spinach: Pour frozen chopped spinach into a big bowl of water, stir and let it sit until completely thawed. Then strain using a colander and squeeze out excess liquid. Chop into smaller pieces if chunky.
2. Prepare peanuts: Rinse blanched peanuts thoroughly, add to a small pot with water, and bring to a boil.
3. Boil dried fish and meat: Boil dried fish first to reduce strong flavor, then add sliced cow meat. Season with salt, Maggi cube, and diced onion. Stir well, cover, and simmer until meat releases juices.
4. Blend peanut paste: Add boiled peanuts to a blender with some water, peeled garlic, ginger, and chunks of onion. Blend into a smooth paste.
5. Simmer meat and add peanut paste: After meat has cooked and released juices, stir and add some water. Cover and simmer until meat is tender. Then add blended peanut paste and rinse blender to add all contents to the pot. Stir well and cover pot halfway to avoid boiling over. Simmer.
6. Add spices and seasonings: Add Cameroon pepper, salt, and Maggi to taste. Let simmer for a while.
7. Add spinach: Add prepared spinach to the pot and stir well to combine. Continue simmering and stirring until all ingredients are well incorporated and flavors marry.
8. Add crayfish and white pepper: Add coarsely ground crayfish and stir to incorporate. Let simmer while stirring occasionally. Then add ground white pepper and adjust seasoning with salt and Maggi as needed.
9. Prepare sautéed onions: Heat oil in a skillet over medium heat. Add thinly sliced onions and sauté until fragrant. Add sautéed onions and oil to the Ndole pot and stir.
10. Serve: Serve Ndole hot with plantains, yams, or fufu.