In brief
- Ndolé is Cameroon's national dish: a sauce of bitter ndolé leaves simmered with peanuts, shrimp and fish
- Origin: the Cameroonian coast, among the sawa peoples (Douala, Bassa), in Douala
- Essential ingredients: dried ndolé leaves, peanut paste, dried shrimp, smoked fish
- A dish served at weddings, christenings and large family gatherings, often with plantain or rice
Origins and cultural history of ndolé
Ndolé originates from the Cameroonian coast, where it is the specialty of the sawa peoples, in particular the Douala and the Bassa. It is in Douala, the country's economic capital and major port, that the dish spread beyond its region of origin to become, over time, a dish identified with the whole of Cameroon.
The name comes from the plant used to prepare it, the ndolé (Vernonia amygdalina and related species), a bitter leaf of the daisy family, which is boiled several times to remove its bitterness before being cooked with pounded peanuts. The dish is served at weddings, christenings and large family gatherings.
What are the essential ingredients of ndolé
Traditional ndolé brings together bitter leaves, peanuts and several animal proteins, depending on the means and habits of each family.
- dried ndolé leaves, rehydrated
- peanut paste or pounded raw peanuts
- dried shrimp
- smoked fish
- beef
- onion, garlic and ginger
Nutritional benefits of ndolé
The peanuts in ndolé provide, per 100 g, around 599 kcal, 28 g of protein and 52.5 g of fat, according to the Ciqual table from Anses. The smoked fish and dried shrimp add protein to this dish.
Frequently asked questions about ndolé
What is Cameroon's national dish?
Ndolé is considered Cameroon's national dish. Originating from the coast, among the sawa peoples, it combines bitter leaves, pounded peanuts and proteins (meat, smoked fish, shrimp), and appears on the menu at weddings, christenings and large family celebrations.
How do you remove the bitterness from ndolé leaves?
The dried leaves are first rehydrated in lukewarm water, then boiled once or twice in salted water, discarding the cooking water each time: this step removes a large part of the leaf's characteristic bitterness.
Where to find the ingredients for ndolé in France?
NKOSI sells the dried ndolé leaves, the peanut paste, the dried shrimp, the smoked fish and the red palm oil for this recipe on nkosiagro.com, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 59 €.
