In a large pan, season meat with salt and cover with beef stock. Boil until tender, depending on the choice of meat.

Meanwhile, boil stockfish with salt and water; add it to the boiled meat. You should have about 700 ml of stock from the meat and stockfish. Reserve the rest or freeze it.

In a saucepan, boil the peanuts for about 10 minutes. Leave to cool, then mix in a food processor or blender into a fine consistency. Use water to facilitate the blending. Add to the beef and fish.

Mix one onion and garlic cloves into a fine paste and add to the peanuts and meat.

Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent from getting burnt. Season with salt.

Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes.

While the pot of ndole is simmering, heat oil in a frying pan or, a cast iron. Add the shrimp, stirring constantly until they turn pink. Slice and add the remaining onions, stir for a few more minutes.

Finally, incorporate the mixture of shrimp, onions and oil into the pot of ndole. Stir for a few minutes and serve hot with fresh or fried plantains.