Smokey Greens & Shrimp from Cameroon

West Africa



For 6-8 servings:
600g Oxtail
1 Smoked Fish
6-8 Shrimp Per Person
600g Raw Peanuts
3 Bunches Spinach, roughly chopped
1 Bunch Dandelion, roughly chopped, stems removed
1 Onion, diced
1/2 Onion, sliced
3 Cloves Garlic, peeled
2 Habaneros


Start by prepping the greens.
Into a large pot, add 3 bunches of roughly chopped spinach and one bunch of roughly chopped dandelion greens, with their stems removed.
Add 2.5 liters of water and 15g of salt, then bring the water to a boil.
Cover and simmer for 30min.

At the same time, boil 600g of raw peanuts in 1L of water for 30min.

While those are boiling, prep a beef broth.
Sauté 1/2 a diced onion in 30ml of oil in a medium pot.
Once translucent, add 600g of oxtail or cubed beef.
Brown the beef on all sides, season with 15g salt, and cover with 1.5 liters of water.
Simmer for 30min.

Now that the peanuts are softened, pour them into a food processor or blender along with their liquid.
Add 1/2 a diced onion, 2 habanero chilies, and 3 cloves of peeled garlic.
Puree that until smooth, adding water if necessary.

Remove the beef from the broth, then add in the peanut puree.
Stir well and simmer for 5minutes.

Now, rehydrate a smoked fish by covering it with hot water for 5min.
Once softened, remove the head, fins, and bones, tear the meat into small pieces, and add that into the peanut broth along with the beef.

Strain the greens, then place in cold water to cool off.
Form balls by scooping up some greens with your hands and squeezing the water out.
Add the balls into the broth and stir well to incorporate.

Finally, sauté 1/2 a sliced onion in 30ml of oil until translucent.
Add 6-8 peeled shrimp per person, and cook until pink on both sides.

Serve the greens and top with shrimp, onions, and their oil.

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