Ndole/Bitter leaves
Ndolé is a savory Cameroonian delicacy made with tender stewed bitter leaves (or spinach as a substitute), groundnuts (peanuts), and a blend of aromatic spices. This rich and flavorful dish is typically cooked with either beef, shrimp, or fish, creating a deliciously hearty and satisfying meal. The earthy bitterness of the leaves is perfectly balanced by the creamy peanut sauce, resulting in a unique taste experience. Often served with sides like boiled plantains, yams, or rice, Ndolé is a must-try for anyone seeking a taste of authentic African cuisine.
Equipment
- Pressure Cooker
Ingredients
- 2 Tablespoons stock Bouillon
- 1 large Onion sliced
- 1 pound about 2 cups Groundnuts/Peanuts(Skinless)
- 1/2 pound shrimp
- 1/2 pound stockfish
- 1/2- 1 pound stew beef cut in chunks
- 4-5 garlic cloves
- 3/4 cup Crayfish ground
- 3/4 -1 pound washed bitterleaves sub frozen spinach
- 2-3 cups oil
Instructions
- In a large pan season meat with salt, stock (Bouillon) and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.
- Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend into a fine consistency. Use water to ease the blending. Add to the mixture of beef and stockfish.
- Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.
- Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and stock (Bouillon). You might have to add more later.
- Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more.
- While the pot of ndole(bitter leaves) is simmering, heat oil in a fry pan. Add the shrimp, stirring constantly until they turn pink. Slice and add the remaining onions and stir for a few more minutes.
- Finally put the shrimp and onion mixture together.
Notes
Can be eaten with stick cassava, bobolo, fried or boiled plaintain, boiled cassave, miondon...ect
