a. Shell the peanuts and soak them in water for about 2 hours to soften them. This will make crushing easier.
b. Crush the peanuts very finely with a food mill or pestle. You can also blend them with a little water to obtain a smooth puree.

Preparing the spices:
a. Peel and crush the garlic cloves.
b. Peel and finely chop the onions.
c. In a bowl, mix together the peanut paste, crushed garlic, chopped onions, one or two chopped chillies (without the seeds for less heat) and basil.
d. Add a pinch of salt and a crumbled stock cube.

Cooking the sauce:
a. In a large pot, heat the peanut oil over medium heat.
b. Add the spice mix and sauté for 5-7 minutes until the onions become translucent. If the paste is too thick, add a little water.
c. Stir in 1/2 litre of water and bring to the boil. Reduce the heat and simmer for 10 minutes.
d. Add another half litre of water and the crushed peanuts. Mix well and simmer for another 15 minutes.

Assembling the ingredients:

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a. Add the pre-cooked meat and raw shrimp to the sauce. If using crayfish, add them at this stage.
b. Cover the pot and cook over low heat for 30 minutes, stirring occasionally to prevent the mixture from sticking to the bottom.

c. Add the chopped Ndolé leaves and mix until smooth.
d. Cook for another 20 minutes, stirring regularly to blend the flavors.
e. Add the remaining stock cube and adjust the seasoning.

Finishing:
a. Heat a little peanut oil in a small frying pan, add a chopped onion and simmer until golden.
b. Add this fried onion to the preparation at the end of cooking for a touch of crunch.

Tips:
Serve Ndolé with rice, plantains or bread for a complete meal.
For even more flavor, let the Ndolé rest after cooking. The flavors will blend better.
You can add spices like ginger or black pepper according to your preferences.
Enjoy your Ndolé dish!

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