Cameroonian bitterleaf and peanut stew with prawns (Ndolé)

1. Wash the bitterleaf thoroughly several times, then boil in salted water for 10 minutes, drain and squeeze out by hand; repeat once more so it loses most of its bitterness, then chop roughly.

2. Cut the beef into 2 cm cubes and simmer, covered, with the stock, one onion, half the garlic and the salt for 45 minutes.

3. Boil the peanuts in water for 20 minutes, drain, then blend with a little fresh water into a smooth, thick paste.

4. Stir the peanut paste into the meat and cook over low heat, stirring often, for 20 minutes (it catches easily); then fold in the bitterleaf and cook for another 15 minutes.

5. In a frying pan fry the other sliced onion, the remaining garlic and the grated ginger in half the oil, add the prawns, fry for 3 minutes and tip them on top of the stew.

6. Peel the plantains, slice them diagonally, fry in the remaining oil until golden and serve alongside the ndolé.

Tip: Ndolé is Cameroon's national dish, served on Sundays and holidays. You can find bitterleaf frozen or dried in African shops; as a substitute, spinach mixed with a handful of rocket gives a similar, slightly bitter taste. Instead of fried plantain it is often served with miondo (cassava sticks) or rice.