Ndolé (Ndolé)
Overview
Ndolé is a thick stew of bitterleaf and peanuts, and it is often called the national dish of Cameroon. The leaves of the ndolé plant, or bitterleaf, are boiled and washed several times to take away most of their bitterness. Raw peanuts are boiled and ground into a smooth paste, then cooked with onion, garlic and beef or stockfish in the meat stock. The leaves are added along with dried crayfish, and the stew is finished with fried shrimp and a good amount of hot oil. It is eaten with boiled plantains, miondo or bobolo, which are sticks of fermented cassava.
History
Ndolé comes from the Duala people of the coastal Littoral region around Douala, Cameroon's largest city. It used to be a festive dish because it takes hours to prepare, and it is still served at weddings, birthdays and other celebrations. Today it is cooked across Cameroon and by Cameroonian families abroad, and dried or frozen washed bitterleaf is sold in African shops in Europe.
Main ingredients
Bitterleaf, ground peanuts, crayfish, beef, shrimp, onion. The soup is built on meat stock and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Fish and seafood soups · More soups from Cameroon
Recipe
Method
- 145 min
Cook the beef with half the onion, the garlic and salt in 1 l water for 45 minutes.
- 220 min
Add the ground peanuts and simmer for 20 minutes, stirring often.
- 315 min
Squeeze the bitterleaf dry and add it with the crayfish, then simmer for 15 minutes.
- 4
Fry the prawns and the rest of the onion in the oil and pour everything into the pot.
- 55 min
Cook for 5 minutes and serve with plantains or miondo.
- ✓
Serve. About 2h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
