N’Dole(Steak and Collard greens) and Corn FUFU (Corn meal cakes)-Cameroon

Serves 5-6 people

Ingredients:

1 bundle of Collard greens

½ cup roasted, shelled peanuts

½ onions sliced in thin wedges

½ teaspoon ginger paste

½ teaspoon garlic paste

¼ tablespoon chopped celery

¼ tablespoon parsley

½ cube bouillon

black pepper or any kind of pepper to make it a little hot.

Vegetable oil

Preparation:

1) Chop collard greens in small pieces and blanch in boiling, salted water for 2 minutes maximum.  It shouldn’t be too soft.

2). 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).

3). 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.

4. Add the cooked beef, beef broth to the peanut powder to make a thin sauce.  Add ginger and garlic to sauce.

5. Stir and add collard greens to sauce and let the mixture simmer for 2 to 3 minutes.

6. Chop onions and fry in oil until opaque.  Sprinkle onions over dish just before serving.

Serve with Corn Fufu  (recipe below)

 Corn Fufu

Ingredients:

1 cup corn meal

Required amount of water (see back of package)

Preparation:

1. Boil water in pot. Divide water in half and pour into a separate bowl or pitcher.

2. Allow water in pot to continue to boil while you add the corn meal slowly and you stir continuously to avoid lumps.

3. Then add some water from pitcher and allow the mixture to boil for about 15-30 seconds, then stir. 

4. Again, add more water, boil and follow until out of water.  Cook until you smell the scent of roasted corn. You don’t want the mixture to be too thick or too runny.

Then reduce heat.

To make the Corn Fu Fu balls.  Linea small bowl with plastic wrap and put a scoop of the corn mixture inside the bowl.  Pull the sides of the plastic wrap to the center and twist . This will make a ball shape. 

An alternative is to serve the Corn Fufu to each person in a small bowl and serve the Ndole in a small plate for a family dinner

Chef-Belnice Nchang from Cameroon