N’dole (Steak and Collard Greens)

"This is served in West Africa, mostly Cameroon. Not usre about cooking time. Found online and posted for ZWT."
 
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Ready In:
45mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Chop collard greens in small pieces and blanch in boiling, salted water for 2 minutes maximum. It shouldn’t be too soft.
  • In one pot, boil chopped beef with beef bouillon, onion, salt, celery and parsley. Use the stock from pot to add to the peanut powder (see below).
  • Grind peanuts in blender until peanuts are like a powder. In a large dutch oven, fry peanut powder in a little oil until there is a roasted smell. Stir often, so the peanuts don’t stick to the pot.
  • Add the cooked beef, beef broth to the peanut powder to make a thin sauce. Add ginger and garlic to sauce.
  • Stir and add collard greens to sauce and let the mixture simmer for 2 to 3 minutes.
  • Chop onions and fry in oil until opaque. Sprinkle onions over dish just before serving.

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RECIPE SUBMITTED BY

<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a&nbsp;five year old son, a newborn baby girl (as of 2013)&nbsp;and have been married for&nbsp;8 years. <br /><br /><br /></p>
 
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