N’dolé aux crevettes

18 Jun


I adapted this recipe from the one I found on the Celtnet website.

N’dolé aux crevettes
(serves 4)

  • 5 Tb vegetable oil (divided)
  • 500g prawns, peeled
  • 350g n’dolé (bitterleaf) (or substitute kale or sorrel – I used a mix of both)
  • 1/2 cup natural peanut butter (ie, not the sugary kind)
  • 2 garlic cloves, chopped
  • 2 medium onions, chopped
  • 1 tomato, diced
  • 2  chillies, minced
  • 2 red peppers, diced
  • 2 lemons
  • salt and pepper
  1. Heat 3 Tb of the oil in heavy bottomed pot, add the onions and fry until lightly coloured.
  2. Add the garlic, chillies, red pepper and tomato. Cook for ten minutes, then stir in the leaves.
  3. Season to taste, then stir in the peanut butter.
  4. Bring to a simmer, then turn the heat to low, cover and cook gently for twenty minutes, stirring frequently to keep from sticking.
  5. After ten minutes, heat 2 Tb of oil to a pan, add the prawns, and cook until pink.
  6. Add to the stew, or arrange the prawns on top. Serve with steamed rice.

Family score: 7.5 out of 10


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