No. 34 - Do a twirl and Cameroon to yourself!

Q: “What do you do before you come 'round to yourself?"

A: "You do a twirl.”

         One of the Johns, Volvo Ocean Races, 2012.

Ndole (aren’t we all)

Ndole is a Cameroonian stew that consists of nuts, ndoleh (a bitterleaf native to Cameroon) and either fish, prawns or ground beef.

(O)n(the)dole shligo shtyle, is more like a schcutt of peanut butter (not the shaweet schtuff), shhpinach and prawns plus shtock, all shhlaaaped together. Savage.

For a real Shligo rant visit http://www.oddsocksrevival.com/

Serves 2                                                                                                                                    6/10

1 bag of baby spinach (240g), chopped

raw prawns, deveined and shelled, as many as you can afford on the ndole.

some stock made from simmering the prawn shells in water (optional)

3 tbsp of posh natural peanut butter (no added sugar or salt)

1 small red onion chopped

1 tbsp fresh ginger, grated

1 clove of garlic, crushed

3 regular tomatoes, chopped

bit of oil, salt and pepper.

To serve: rice and plantain

Saute the onion, garlic and ginger until soft. Add the chopped tomatoes and simmer for a few johns. 

Add the peanut butter and a few splashes of prawn stock or water to loosen it up a bit. Bring to a simmer again. Throw in the spinach (you might need to add it a bit at a time). 

In a seperate pan, fry the prawns until just cooked.  You can mix the cooked prawns into the ndole or serve them on top with some rice and fried plantain.

Dat troot, yo.