Instructions

1. 1
   Season the beef in a big pot with salt, maggi, and one-third of the onions, then boil until the meat is soft.
2. 2
   In the meantime, boil the stockfish with salt and water, then add it to the cooked beef. From the meat and stockfish you should get roughly 3 cups. Freeze or reserve the remainder.
3. 3
   In a saucepan, boil the peanuts for around 10 minutes. Let it cool before pulsing or mixing it in a blender. Add to the meat and stockfish mixture.
4. 4
   Grind half the remaining onion and garlic to a paste, then stir into the meat and peanut mixture.
5. 5
   Add the crayfish, then boil it for 10 minutes, stirring often to avoid burning. Season with salt and maggi to taste. Later, you might need to add more.
6. 6
   Add spinach or bitter leaves to the soup. Stir and continue to simmer for few minutes.
7. 7
   Heat the oil in a frying pan while the ndole is simmering. Add the shrimp and stir continuously until they start to turn pink. Add all the remaining onions and stir again for a few more minutes.
8. 8
   Add the shrimp and onion mixture to the soup pot, and stir continuously for about 2 minutes
9. 9
   Serve hot.