Ndole

Great and tasty Ndole recipe (Cameroon Bitterleaf Casserole) for you to try and enjoy. This dish is like the Cameroonian flag revered by children and worshiped by the elders.
Due to its unbeatable taste, this dish often answers present at Cameronian occasions. It is definitely a crowd-pleaser. If you have never made this before, try it and it will be ” love at first cook” for you.

Where Does Ndole Comes From?

Ndole originates from the Sawa tribe Littoral Province in Cameroon. It is one of the national dishes of Cameroon and is also popular in other parts of Africa.  Today several versions of this dish are Black Ndole with dried fish done by Cameroonian locals and Green Ndole with meat and seafood.

What Is Ndole Made Of?

It is made of a combination of peanuts, bitter leaves (substitute spinach), meat (stock fish, shrimp,) crayfish (dried shrimp) and oil. It tastes like stew spinach dip, but even better! With aromatic spices and meat. Can be prepared in so many ways with more or less vegetables and meat depending on personal taste.

How To Prepare Ndole (Cameroonian Bitter Leaf Stew)

The recipe traditionally involves cooking the bitter leaf with peanuts, onions, spices and meat to make a rich dish where the creaminess of the peanuts work well with the bitterness of the leaves.

What You Will Need To Make Ndole

A few notes about ingredients…

  • Bitter leaf : For people who live outside Africa, it may be difficult to access bitter leaf depending on where you live. If you are not able to find bitter leaf, you can substitute with kale or spinach.
  • Spinach: The Traditional recipe only use bitter leaves, hence the name. The spinach helps to counter the bitter taste of leaves; it is a personal preference and you can add it or use only bitter leaf if you prefer.
  • If using dry bitter leaves soak overnight and cook for 15 minutes using 1 teaspoon of bicarbonate soda. Rinse thoroughly and drain.
  • You can use any combination of the meat. More or less according to preference
  • Dry Crayfish can be bought in African Stores and if you are lucky you can get some at hispanic or asian markets. It is still delicious without it.

What To Serve With Ndole

This bitter leaf and spinach stew can be served with;

FAQ’s

Can I Freeze Ndole?

Yes, It will last a few days in the fridge and will last some weeks in the freezer. Allow to defrost before warming in the microwave.

Is Ndole Suitable For Vegetarians?

This dish can be adapted to suit vegetarians by not adding the prawns and ground crayfish.

How Do I Clean Bitter Leaf For Ndole?

Bitter leaf is naturally very bitter. You have to wash it (rubbing the leaves together) thoroughly before cooking till most of the bitterness is gone. Using carbonated soda can also aid in this process.
Notes:
For a healthier version of this dish, totally omit or reduce the oil.

If you try this recipe do let me know. I really appreciate your feedback.

Happy cooking!

Ndole

The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. This dish can be eaten with Fufu, garri, semovita, wheat,  Cassava, yams, rice or fried plantains. This dish is very rich thanks to the beautiful mix of peanut paste and shrimps. 
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Cuisine African, Cameroonian
Calories 511.4 kcal

Ingredients
  

Ingredients

  • 1.5lbs bitter-leaf
  • 1.5lbs beef with bones – cut into pieces
  • 4 cups big yellow onions -finely chopped or sliced (divided) reserve 1 for garnish
  • 1/2 cup of celery – 1 branch
  • 20 g of fresh ginger – grated
  • 2 tbs Afro-Fusion All-purpose Seasoning
  • 6 cloves of garlic – (divided)
  • 3 cups Fresh peanut- depulped and parboiled for 5 minutes
  • 1/2 cup- leeks or scallion or green onion
  • 1/4 of habanero or Birdseye chili (optional)
  • salt – to taste
  • 2 stock cubes bouillon – (divided)
  • 1/2 cup peanut oil – ( divided) or to your taste
  • 3 cups of beef stock
  • 30 medium-size Prawns
  • 1 cup Crayfish ( Majanga)

Instructions
 

Directions

  • In a deep pot at a medium fire, bring your meat to Boil with 1/2 onion, afro-fusion seasoning, Maggi bouillon (cube) and salt.
  • Cook until the meat is tender. Reserve.
  • In a blender, blend to paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste
  • In a new pot over medium fire, add the peanut oil, sauté 1 onion diced, meat previously boiled without the juice, and add the peanut paste mixture. Cook for 25 minutes, stirring every 5-10 minutes to prevent burning down.
  • Taste the salt and season as needed.
  • Add the crayfish (crushed dried shrimp).
  • Add the Ndole (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ” Casserole”.
  • The Base of your Ndole is Done. Serve Hot

Notes

Notes

For a healthier version of this dish, totally omit or reduce the oil.
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