Cameroonian Ndole Recipe

Ndole is one of the national dishes of Cameroon. The Ndole is like the Cameroonian flag revered by her children and worshiped by the elders. The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. The Ndole can be eaten with Fufu, Cassava, yams, rice or fried plantains.

In terms of nutrition, this dish is very rich thanks to the beautiful mix of peanut paste and shrimps. Ndole gives you a substantial intake of vegetables! Try something new..although the original recipe only uses bitterleaf a very wild plant mostly found in West Africa, it can be substituted with Collar Green, Kale or spinach. You will miss the bitterness of the Bitter leaf.

On the sociological Plan, Ndole is a marvel of Sawa tribe Littoral Province in Cameroon. Today several versions of this dish are: 1) Black Ndole with dried fish called “Biffaka” by Cameroonian locals 2) Green Ndole with meat and seafood 3) Very bitter Ndole called Ndole Amer for the lovers of Bitter flavors.

If you ever wondered what is Authentic Cameroonian Ndole Recipe or “How to Cook Cameroonian Ndole”, I present you today with a simple recipe Ndole with love from my Kitchen to yours!

– Yollande

Ingredients

bitter-leaf - 1.5 lbs beef with bones – cut into pieces - 1 lb big yellow onions - 3 (divided) reserve 1 for garnish celery - 1 branch or 1/3 of cup fresh ginger – grated - 20 g Afro Fusion All purpose Seasoning - 2 tsp (divided) garlic - 6 cloves (divided) Fresh peanut- depulped and parboiled for 5 minutes - 3 cups leeks or scallion or green onion - 2 habanero (optional) - 1/2 salt - to taste maggi bouillon - 2 (divided) peanut oil - 1/2 cup ( divided) or to your taste Keep your meat ( beef stock) - 3 cups Prawn - 30 Crayfish ( Majanga) - 1 cup

Directions

1. In a deep pot at 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.

2. In a blender, blend to a paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste.

3. 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 minute to prevent burning down

4. Taste the salt and season as needed with Maggi Bouillon

5. Add the crayfish (crushed dried shrimp)

6. Add the ndole (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ” Casserole”… The Base of your Ndole is Done!!!!!

FOR SERVING like LOCALS you need a GARNISH: HOW TO MAKE THE NDOLE GARNISH: In a sauté pan, add 3 tbs of oil, fry the prawns seasoned already with salt, afro fusion seasoning and 3 garlic cloves minced. Cook for 3 minute until pink color is achieved. Add 1 onion minced and cook just 3-5 mins time to `get the color translucent. Pour this mixture over Your NDOLE 5 minutes before serving. recipe/#!prettyPhoto

#cameroon #ndole