Thaw the Ndolé, then boil it in water with rock salt for 30 minutes, stirring regularly.
the cut-up beef in a pot with water, salt and 3 tablespoons of Magic Sauce and cook for about 20 minutes. Meanwhile, cover the peanuts with water in a pressure cooker and cook for about 10 minutes, or in a normal pot for about 30 minutes.
Strain the finished Ndolè, wash it well to remove the bitter substances. Allow the water to drain off thoroughly after pressing and set it aside
Drain the cooked peanuts in a sieve and rinse them with cold water
In a blender, blend the peanuts with a large onion, garlic and about 100 ml of water to a thick paste.
Chop an onion and sauté it in a large pot with about 200 ml of cooking oil and salt.
Remove the cooked meat from the pot (set the meat broth aside) and add it to the sautéed onions
Stir constantly until the meat turns golden brown
Add the blended peanut paste to the saucepan with the meat broth and simmer for about 10 minutes, stirring constantly
Add Ndolé and simmer for another 10 minutes, stirring constantly (to prevent it from sticking to the bottom of the pot).
Add the golden-brown cooked meat and simmer for another 10 minutes
Briefly roast the crayfish in a pan, crumble them and add them to the Ndolè
Sauté onions in a pan with oil and salt, then add to the Ndolè. Mix everything well and season to taste.
Sauté fresh shrimp with garlic and onions. Before serving, arrange the onions and sautéed shrimp on top of the ndolè.