How to Prepare Ndolé (Cameroonian Bitterleaf and Peanut Stew)
Ndolé is a rich and flavorful Cameroonian dish made with bitterleaf, groundnuts (peanuts), meat or fish, and aromatic spices. It is commonly eaten with plantains, yams, rice, or bobolo (fermented cassava).
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Ingredients:
500g bitterleaf (washed or pre-washed)
2 cups groundnuts (roasted and ground or peanut butter)
500g beef, tripe, or shrimp (or a mix)
1 large onion (chopped)
2-3 cloves of garlic
1 tsp ground crayfish (optional)
Salt and seasoning cubes to taste
1 cup palm oil or vegetable oil
1 hot pepper (optional)
Water as needed
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Instructions:
1. Prepare the bitterleaf: If using fresh bitterleaf, wash thoroughly to reduce bitterness. If using frozen or pre-washed bitterleaf, rinse and drain.
2. Boil the meat: In a pot, season your meat or tripe with salt, garlic, and onions. Cook until tender. Set aside the broth.
3. Prepare groundnuts: If using whole peanuts, roast and grind them into a smooth paste. You can also use natural peanut butter. Mix with a bit of warm water to create a thick sauce.
4. Cook the peanut sauce: In a pot, add the peanut paste and simmer with some meat broth until it thickens and the oil begins to separate (about 10–15 minutes).
5. Add meat and bitterleaf: Add the cooked meat and the bitterleaf to the peanut sauce. Stir and simmer for another 10–15 minutes.
6. Season: Add crayfish, pepper, seasoning cubes, and salt to taste. Simmer gently until well blended.
7. Serve hot with boiled plantains, yams, rice, or miondo/bobolo.
Ndolé is deeply flavorful and showcases Cameroon's rich culinary heritage.
6. Season: Add crayfish, pepper, seasoning cubes, and salt to taste and allow to simmer gently until well combined. 7. Serve hot with boiled plantains, yams, rice or miondo/bobolo. The ndolé is very flavorful and celebrates the greatness of Cameroon's culinary history.
Introduction:
How to Prepare Ndolé (Cameroonian Bitterleaf and Peanut Stew). It is very nutritious and contains highly vitamins
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