Cuisine : Ndole - Steps to prepare this popular Cameroon dish

 

Ndolé is one of the most iconic and beloved traditional dishes of Cameroon. It is often regarded as the country’s national dish and is deeply rooted in the culture and culinary heritage of the people. Ndolé is a rich, flavorful stew made from bitter leaves, groundnuts (peanuts), and a variety of proteins such as fish, shrimp, beef, or goat meat. This dish combines earthy, slightly bitter, and savory flavors, representing a unique and exquisite blend of ingredients that highlight the richness of Cameroonian cuisine.

The key ingredient in Ndolé is the "bitter leaf" (Vernonia amygdalina), which is known for its distinctive bitter taste. The leaves are processed to reduce the bitterness and combined with ground peanuts to create a hearty, thick sauce. The dish is often served with plantains, boiled cassava, yams, or rice, making it a fulfilling meal.

Detailed Preparation of Ndolé

Ingredients:

Bitter leaf (about 500g, fresh or dried)

Groundnuts (peanuts) (about 200g, roasted and blended into a smooth paste)

Protein (beef, shrimp, fish, goat meat, or a mix) – about 500g

Garlic (2-3 cloves, minced)

Onions (2 large onions, finely chopped)

Palm oil or vegetable oil (about 1/2 cup)

Seasoning cubes (Maggi or any stock cubes)

Salt to taste

Pepper (optional, depending on desired spice level)

Crayfish (optional, for additional flavor, about 2 tbsp)

Water for cooking

Preparation Steps:

1. Preparation of Bitter Leaves:

If using fresh bitter leaves, they need to be thoroughly washed to reduce the bitterness. This involves boiling the leaves in water, then rinsing and squeezing multiple times until the bitterness is largely removed. The goal is to retain a subtle bitterness, but not too overpowering. If using dried leaves, soak them in warm water to soften before boiling.

2. Prepare the Groundnut Paste:

Roast the peanuts lightly and then grind them into a smooth paste using a blender or mortar. You can also buy pre-roasted and ground peanut paste to save time.

3. Prepare the Protein:

Boil your choice of protein (beef, goat meat, fish, or shrimp) in a pot with a little salt, seasoning cubes, and onions. Once the meat is tender, remove from the pot and set aside. Reserve the stock for later use.

4. Cook the Ndolé:

In a large pot, heat the palm oil or vegetable oil. Add the chopped onions and minced garlic, sautéing until fragrant and translucent.

Add the prepared bitter leaves and stir them in the oil mixture, allowing them to cook for a few minutes to absorb the flavors.

Mix in the groundnut paste, stirring it into the bitter leaves until everything is well combined. Allow this mixture to cook for about 10-15 minutes on medium heat.

5. Combine Ingredients:

Gradually add the reserved meat stock into the pot, stirring to ensure the groundnut sauce doesn’t stick to the bottom. Add in the crayfish (if using) and season with salt, seasoning cubes, and pepper. Let the stew simmer and thicken.

Add the cooked meat or seafood into the pot, stirring everything together. Allow the Ndolé to simmer for another 10-15 minutes, so the flavors meld together, and the sauce thickens further.

6. Final Adjustments:

Taste the Ndolé and adjust seasoning if necessary. Ensure the dish has a rich, creamy consistency from the groundnuts and that the bitter leaves are tender but not mushy.

7. Serve:

Ndolé is traditionally served hot, accompanied by plantains (boiled, fried, or grilled), boiled cassava, yams, or rice.

Ndolé is a dish that showcases the complexity and diversity of Cameroonian cuisine. Its balance of bitterness, nutty richness, and savory depth makes it a favorite for both everyday meals and special occasions.