Ndole and Kondre

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Episode 81


2 Tablespoons Maggi ( Bouillon)
2 medium Onions ( sliced)
1 pound (about 2 cups )Groundnuts/Peanuts(Skinless)
1/2 pound shrimp
1/2 pound stockfish(sub fresh cod)
1/2- 1 pound Stew beef (cut in chunks
4-5 garlic cloves
3/4 cup Crayfish (ground)
3/4 -1 pound Washed bitterleaves (sub frozen spinach)
2-3 TBSP oil
In a large pan season meat with salt, maggi and 1/2 an onion and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.

Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending .Add to the mixture of beef and stockfish.
Blend other half of the onion and garlic into a fine paste and add to the mixture of peanuts and meat.
Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and Maggi. You might have to add more later
Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more
While the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Add the shrimp, stirring constantly until they just turn pink. Slice and add the remaining onions stir for a few more minutes.
Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot with any of the sides mentioned above.

NOTE: If subbing fresh cod, there is no need to boil with salt and water. Just add it to the dish when you add the spinach.


9 green plantains
3 lbs beef meat
2 fresh tomatoes
1 leek
2 onions
1 inch of  ginger (peeled and diced)
6 garlic gloves
25 Djansang seeds
2 Pebe
4 Rondelles
1 handful of parsley
fresh basil leaves
1 tsp white pepper
1 tsp black pepper
1 tsp thyme
4 dry Odjom leaves
salt to taste

Peel the plantains, wash them, cut them in half and put aside
Blend the tomatoes with onions, Djansang, Rondelles, Pebe, white pepper, garlic, ginger, leek, basil and water. Put the blend aside. for later.
Pour vegetable oil into a large pot, add chopped onion, meat, then mix. Let simmer for a few minutes under medium heat.
Add the salt, black pepper and mix.
Add the spice blend and mix, then add the plantains.
Add enough water to cover the plantain and mix.
Cook for at least 2 hour while checking the water level regularly to prevent burn.
When the plantain is soft and tender, add the Odjom leaves, thyme and a small amount of palm oil. Adjust salt if necessary. Let it cook for another 15 minutes. The meal should be ready to be served. Enjoy!