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Bitter leaf greens simmered with ground peanuts, seafood, and meat — Cameroon's national dish.
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Named for a slightly bitter leafy green (often substituted with spinach outside Cameroon), ndolé is simmered slowly with ground peanuts and is widely considered Cameroon's national dish. It's often made lavishly, combining shrimp, dried fish, and beef in one pot, and is a common centerpiece at celebrations.
Grind the peanuts in a food processor into a coarse paste.
Cut the beef into bite-sized pieces and pre-boil in water until tender.
Briefly blanch the spinach, squeeze out excess water, and chop.
Heat oil in a pot and sauté the onion and tomato.
Add the peanut paste and the beef cooking liquid, and simmer until thickened.
Add the beef, shrimp, and chopped spinach, season with chicken bouillon and salt, and simmer for another 15 minutes.