INGREDIENTS:
Kale or Turnip Greens (10 quarts when still raw) Raw,
Skinless peanuts (2-4 cups)
Tomatoes (6)
Garlic (4-7 cloves)
White Pepper (35 peppercorns)
Leek (1)
Onion (1.5)
Bouillon Cubes (3)
Salt (to taste)
Hot Peppers (Scotch Bonnets, if possible)
Fresh Celery Leaves and Parsley (to taste)
Meat (2 pounds) or Fish (Cameroonians often use Cod)
Vegetable Oil
Clean the greens, removing the stems, and cut into small pieces.
Soak the peanuts in plain water for 30-45 minutes. While they are soaking, cut the meat into pieces, and boil with 1/2 onion and a small quantity of salt, until well cooked. Note that once the meat is cooked, you will drain it and save the stock. Blend the tomatoes and 1/2 leek (the white part). Cut 1/2 onion, a bit of parsley, and a bit of celery leaves into small pieces. In your food processor, grind the other 1/2 leek, white pepper, hot pepper, ginger, and garlic. Now, drain the peanuts and puree in a blender with 1/2 onion and just enough water for the blending.
Heat oil until very hot, and add the sliced 1/2 onion, parsley and celery leaves. After a couple of minutes, add the blended tomato mix. Let this cook for several minutes, and then add the meat. Now, take half of the ingredients that you ground in the food processor, and add to the sauce, along with some of the meat stock. Let this cook for 5 to 10 minutes, stirring periodically, and then add the blended peanut mixture, along with a bit of salt and the cubes.
A note on the blended peanuts -- you want the peanuts to be noticeable in, but not dominate the sauce, so experiment with the quantity that seems appealing.
Add a small amount of meat stock (or plain water if the stock is insufficient) and the greens. Let this cook for a few minutes, and then add more water as needed, and the rest of the ground ingredients. Add salt to taste, and stir with regularity so that the sauce doesn't burn. I recommend a medium heat. As with many sauces in Cameroon, Ndole is thick and not watery. Let the sauce cook another 5 to 10 minutes, again stirring.
