Ndole
Cameroon's national dish: bitter leaves simmered with ground peanuts, garlic, onions and meat or shrimp until creamy and savory. It is served with plantains, rice or bobolo.
Ndolè à la viande, morue et crevettes: Coco lago, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Ndole comes from the Sawa people of Cameroon's coast, particularly around Douala, and is now cooked all over the country for festive meals and family gatherings.
Explore the cuisine of Cameroon.
Recipe
Make Ndole at home
Ingredients
- 500 g ndole or bitterleaf (or spinach plus kale)
- 1 cup raw peanuts
- 500 g beef, cubed
- 300 g shrimp
- 1 large onion
- 4 garlic cloves
- 1 inch ginger
- 1/2 cup vegetable oil
- 2 tbsp ground crayfish
- 1 stock cube
- salt
How it's made
- If using bitterleaf, boil twice and rinse to reduce bitterness; if using spinach and kale, just wilt.
- Boil the peanuts 20 minutes, then blend with garlic, ginger and some water into a smooth paste.
- Cook the beef in water with onion and salt until tender.
- Add the peanut paste and simmer 15 minutes, stirring.
- Fry shrimp with crayfish and onion in oil, then add to the pot with the greens.
- Simmer 10-15 minutes and serve with fried plantain or rice.
Variations
- Ndole with fish instead of beef.
- Ndole with smoked fish and shrimp.
Cook’s tip: Boil the leaves twice for a milder, more approachable bitterness.
Related dishes
Egusi soupSoups · Nigeria
MaafeMain dishes · Mali
FufuMain dishes · Ghana
Jollof riceMain dishes · Nigeria
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Ndolè à la viande, morue et crevettes: Coco lago, CC BY-SA 4.0 (Wikimedia Commons)