NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef top round

0.5 medium Green plantain

2 cup Fresh spinach

1 tbsp Raw peanuts

0.5 tsp Avocado oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

• 1

  Peel the plantain and slice into rounds, then boil in a small pot of lightly salted water for 10-12 minutes until tender.

• 2

  Pulse the raw peanuts in a food processor or blender until they form a fine meal.

• 3

  Heat avocado oil in a skillet over medium-high heat and sear the cubed beef until browned on all sides.

• 4

  Add the diced onion, minced garlic, and grated ginger to the skillet, sautéing for 3 minutes until softened.

• 5

  Stir in the ground peanuts and water, reduce heat to low, and simmer for 5-7 minutes to create a thick, creamy sauce.

• 6

  Fold in the chopped spinach and cook for 2 minutes until wilted and fully incorporated into the sauce.

• 7

  Season the beef and ndole mixture with sea salt and black pepper.

• 8

  Drain the plantains and serve them alongside the braised beef and peanut-spinach sauce.