Rinse the ndolé leaves thoroughly in a colander to reduce bitterness, then drain well.

Dice the 2 onions and mince the 3 garlic cloves on a cutting board.

Cut the 400 g beef into bite-size pieces and season it with half of the salt and black pepper.

Heat the vegetable oil in a large pot over medium-high heat, then brown the seasoned beef on all sides.

Add the diced onions and minced garlic to the browned beef, then sauté until softened and fragrant.

Pour in the 300 ml water and simmer the beef, covered, until tender.

Blend the 150 g peanuts with a small amount of cooking liquid until a thick, smooth peanut paste forms.

Stir the peanut paste and drained ndolé leaves into the tender beef, then cook over medium heat until thickened.

Add the crayfish powder and chili pepper, then stir until the seasonings are evenly distributed.

Add the 6 to 8 shrimp and remaining salt, then simmer until the shrimp are opaque and cooked through.

Taste the ndolé and adjust with additional salt, black pepper, or chili pepper if needed.