Ndole Recipe

Ndole Recipe

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Ndole Recipe. The skin is known as being a source of vitamins, it is. Add the cod to the saucepan with the beef.

Ndole ( Spinach/ Bitterleaves and Peanut Soup
Ndole ( Spinach/ Bitterleaves and Peanut Soup from

Strain and add chicken bouillon to stock. 6 while the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Look for bitterleaf and dried shrimp in international grocery the name implies, the bitterleaf (also called bitter leaf) adds a distinctive flavor to the soup, but if none is available substitute spinach or other.

You Can Also Mix Them Right In, But They Look Prettier As A Garnish!

The final dish is served with fried onions and prawns toppings. Using a large enough pot, submerge plantains, bring to a boil and cook until plantains are soft and some of the skins split. In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat.

Soak The Dried In Water For A Few Hours.

Meanwhile, boil stock fish with salt and water; Add to the beef and fish mixture. Then, season (salt, pepper, cube etc as required) and leave cooking for about 20 minutes.

Noodles Make The Perfect Speedy, Midweek Supper.

Blend half an onion and a clove of garlic to a fine mixture then add to the first saucepan. Allow to cook for 10 minutes. Add the washed bitter leaves and mix well until the bitter leaves are fully combined in the groundnut puree then cook on low heat for 15 minutes then change the heat to low.

The Skin Is Known As Being A Source Of Vitamins, It Is.

Add the shrimp, stirring constantly until they turn pink. In the same skillet used to cook shrimp, add a little more oil and fry red onions until they start to brown. 6 while the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron.

Boil Dried Anchovies With Salt And Water For About 45 Minutes, To Generate About 2 Cups Of Stock.

You should have about 3 cups of stock from the meat and stock fish. Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes. Add water and cook for 30 to 45 minutes, stirring constantly to avoid the paste sticking to the bottom of the sauce pan.

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