Wash the bitterleaf vegetables thoroughly to remove bitterness. Boil for 10 minutes, drain, and set aside.

In a large pot, heat the palm oil over medium heat. Add the chopped onions and minced garlic, and sauté until golden and fragrant.

Add your choice of meat (beef, chicken, or fish) to the pot, and cook until browned and cooked through. If using fish, be sure to remove any bones.

Add the ground peanuts, crayfish, and dried shrimp (if using) to the pot, and stir well to combine. Cook for a few minutes to allow the flavors to meld together.

Pour in the water or stock, and bring the mixture to a simmer. Allow it to cook for about 15-20 minutes, stirring occasionally.

Add the boiled bitterleaf vegetables to the pot, and season with salt, pepper, and Maggi or other seasoning cube (if desired). Stir well, and let the mixture simmer for an additional 10-15 minutes.

Taste and adjust the seasoning, adding more salt, pepper, or spices to your preference.

Serve the Ndole hot with your choice of accompaniments, such as boiled plantains, rice, or fufu.