Ndole with prawns:

Ingredients:

•3 balls of ndole
•300g raw peanuts (shelled)
•600g of prawns
•100g of smoked fish
•onions
•50g of ginger
•1 tomato
•peppers
• peanut oil
• red palm oil
•Maggi seasoning cubes
•water

Preparation of the ndolé meatballs

• Detach the ndolé leaves from the branches

• Put a large pot on the fire with water and rock salt

•Using a spatula, put the leaves in water that has boiled for 10 minutes

•When they are cooked, rinse the leaves by putting them in a basin of cold water

• Drain by pressing the leaves to make dumplings

•Taste and repeat the whole operation until only a hint of bitterness remains

• Meatballs are ready to be cooked or packaged for brief storage

Preparation of the recipe

• Put the peanuts in a saucepan, add water and cook for about 5 minutes after boiling. Remove from heat

•Drain the peanuts, mash them. Peel and wash the onions, cut them finely

•Crush 3/4 of the onions with the ginger, chilli and tomato. Prepare the smoked fish and cut it

• Brown the tomato and the crushed ingredients in the oil for 5 minutes

•Add the peanuts, mix gently and bring to a boil while stirring to prevent them from sticking to the bottom of the pan

• Then add the ndole leaves one by one, stirring between each addition

• Season with the Maggi, add the prawns and the fish. Cook over very low heat for 15 minutes

•Turn from time to time. In a frying pan, blanch the palm oil, sauté the rest of the onions and pour this oil over the ndolé, mix.

•Serve with plantain, cassava stick, rice, macabo