Cut beef into 2 cm cubes. Divide the onion: chop 100 g coarsely and slice 150 g into thin half-moons. Chop garlic and ginger and devein the shrimp.

Ingredients

• 500 gBalsam-pear (bitter gourd), leafy tips, cooked, boiled, drained, without salt
• 300 gPeanuts, all types, raw
• 500 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 300 gCrustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
• 250 gOnions, raw
• 20 gGarlic, raw
• 20 gGinger root, raw
• 60 gOil, peanut, salad or cooking
• 800 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Cut beef into 2 cm cubes. Divide the onion: chop 100 g coarsely and slice 150 g into thin half-moons. Chop garlic and ginger and devein the shrimp.
2. Put the beef in a pot with 800 g water, 100 g onion and 4 g salt and simmer covered for 50 minutes at 90 °C.
3. Meanwhile boil the peanuts for 15 minutes in a separate pot of unsalted water, drain and discard the water.
4. Blend the peanuts with 200 g of the beef broth into a smooth paste.
5. Squeeze the thawed washed bitterleaf in your hands, rinse with cold water, squeeze thoroughly again and chop.
6. Stir the peanut paste into the beef and remaining broth and simmer uncovered for 20 minutes at 90 °C; stir often from the bottom so the peanuts do not burn.
7. Stir in the leaves and simmer for a further 15 minutes at 90 °C.
8. Fry 150 g onion in 60 g oil for 3 minutes at 170 °C, add garlic, ginger, shrimp and 3 g salt and fry for 4 minutes until the shrimp turn pink.
9. Fold the shrimp with their oil and onion into the ndolé and divide into six portions.