West African

Ndole

Name: Ndole
Total time: 125 min
Yield: 4 servings
Cuisine: West African
Ingredients: 500g washed bitterleaf (Ndole leaves) or spinach/kale mix; 2 cups raw skinless peanuts; 500g beef (cubed); 200g dried shrimp/fish; 1 cup fresh shrimp; 1 cup oil; 1 large onion; 3 cloves garlic; 1 leek

Cameroon's national stew — bitter leaves simmered with ground peanuts, smoked fish, and tender beef into a complex, earthy dish that's richly satisfying.

125 minutes

Serves 4

Main

Contains common allergens

Fish Peanut Seafood Shellfish

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Instructions

5 steps

1
Boil the Peanuts: Boil the raw peanuts in water for 10 minutes to soften them slightly. Drain, cool, and blend into a smooth, creamy paste with a little water, garlic, and the white part of the leek.

2
Cook the Meat: Boil the cubed beef with onions, salt, and bouillon until tender, reserving about 2 cups of the meat stock.
3
Simmer the Peanut Base: Pour the blended peanut paste into the pot with the meat and stock. Add the dried shrimp/fish. Simmer uncovered on low heat for 20-30 minutes, stirring frequently so the bottom doesn't burn, until the peanut sauce loses its raw taste.
4
Add Greens and Shrimp: Stir in the washed, finely chopped bitterleaf and fresh shrimp. Simmer for another 10-15 minutes until the leaves soften.
5
The Oil Finish: In a separate small frying pan, heat the oil and fry the remaining chopped onions until golden and fragrant. Pour this hot, flavored oil directly over the finished Ndole. Stir and serve.

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