Cameroonian Ndolé Recipe: Bitter Leaf Stew with Peanuts and Shrimp

Name: Cameroonian Ndolé Recipe: Bitter Leaf Stew with Peanuts and Shrimp
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 personnes
Cuisine: Cameroun — Afrique Centrale
Ingredients: 300 g de feuilles de Ndolé séchées (ou surgelées); 300 g d'arachides crues décortiquées; 300 g de bœuf ou de viande de porc en morceaux; 200 g de crevettes séchées; 150 g de poisson fumé (morue ou bonga); 3 cuillères à soupe d'huile de palme rouge; 2 oignons émincés; 3 gousses d'ail; Sel, poivre, bouillon en cube

Prepare authentic Ndolé, the national dish of Cameroon. Bitter leaves simmered with peanut paste, dried shrimp, and smoked fish. A culinary journey to the heart of Cameroon.

Prep.

30 min

Cuisson

60 min

Total

90 min

Servings

4 personnes

Niveau

Moyen

Cuisine

Cameroun — Afrique Centrale

Ingrédients

300 g de feuilles de Ndolé séchées (ou surgelées)
300 g d'arachides crues décortiquées
300 g de bœuf ou de viande de porc en morceaux
200 g de crevettes séchées
150 g de poisson fumé (morue ou bonga)
3 cuillères à soupe d'huile de palme rouge
2 oignons émincés
3 gousses d'ail
Sel, poivre, bouillon en cube

Préparation

1

Désamériser les feuilles : Faites bouillir les feuilles de Ndolé dans une grande casserole d'eau salée pendant 15 minutes. Égouttez, pressez pour extraire l'amertume, recommencez 2 à 3 fois.
2

Préparer la pâte d'arachides : Faites griller les arachides à sec puis mixez avec un peu d'eau jusqu'à obtenir une pâte crémeuse.
3

Cuire la viande : Faites revenir l'oignon et l'ail dans l'huile de palme. Ajoutez la viande, salez, poivrez et faites dorer 10 minutes. Couvrez d'eau et laissez mijoter 30 minutes.
4

Incorporer les protéines séchées : Ajoutez les crevettes séchées et le poisson fumé émietté. Laissez cuire 10 minutes.
5

Assembler le Ndolé : Incorporez les feuilles désamérisées et la pâte d'arachides. Laissez mijoter à feu doux 20 à 25 minutes en remuant jusqu'à obtenir une sauce épaisse.
6

Servez chaud avec du plantain frit, du miondo ou du riz blanc.

Pour aller plus loin : histoire, variantes, accompagnements et conseils

In brief

Cameroonian Ndolé: the national dish, a bitter-leaf sauce with peanuts
Origin: Cameroon (the Cameroonian coast: Douala, Limbe, Sawa)
Essential ingredients: ndolé leaves (Vernonia amygdalina), pounded peanuts, dried shrimp, beef or stockfish
A shared dish, central to family meals and ceremonies.

Origins and cultural history of Cameroonian Ndolé

Cameroonian Ndolé has its roots in Cameroon. It is found mainly in the Cameroonian coast (Douala, Limbe, Sawa country). It is an integral part of the local culinary heritage and continues to be passed down from generation to generation, from family kitchens to the tables of Afro-Caribbean diaspora restaurants in France.

Its preparation remains rooted in precise gestures. Each family adds its personal touch, according to the available ingredients and regional customs.

What are the essential ingredients of Cameroonian Ndolé

The preparation of Cameroonian Ndolé relies on a few essential ingredients found in most African and Caribbean online grocery stores, including NKOSI.

ndolé leaves (Vernonia amygdalina)
pounded peanuts
dried shrimp
beef or stockfish
onions
garlic

What are the variants of Cameroonian Ndolé

Cameroonian Ndolé comes in several versions depending on the regions, families and occasions. Here are the best-known variants.

Shrimp Ndolé : A coastal version from Limbe and Kribi.
Beef and Shrimp Ndolé : The Douala version, a surf-and-turf mix.
Stockfish Ndolé : A 1970s-80s version with dried cod.

What to serve Cameroonian Ndolé with

Cameroonian Ndolé is traditionally served with: boiled or fried plantain, miondo (fermented cassava), bobolo, white rice, pounded yam. The choice depends on the regions, the seasons and family preferences.

For drinks, this dish is often accompanied by: bissap juice, Castel beer.

Nutritional benefits of Cameroonian Ndolé

Cameroonian Ndolé provides several interesting nutrients: iron (bitter leaves), complete proteins, vitamins K and B9. For a balanced diet, it is advisable to combine it with vegetables and to vary the protein sources.

Frequently asked questions about Cameroonian Ndolé

How to store Cameroonian Ndolé after preparation?

Cameroonian Ndolé keeps for 2 to 3 days in the refrigerator in an airtight container. It reheats gently over low heat or in the oven, adding a little water if necessary.

Can Cameroonian Ndolé be frozen?

Yes, the dish freezes very well for up to 3 months. Defrost it overnight in the refrigerator then reheat gently.

What is the preparation time for Cameroonian Ndolé?

Allow on average 15 to 30 minutes of preparation and 45 to 90 minutes of cooking, depending on the version. Traditional versions require slow cooking to develop all the flavours.

Where to find the authentic ingredients of Cameroonian Ndolé in France?

NKOSI offers the essential ingredients (spices, dry ingredients, specialised preserves) through its online shop nkosiagro.com, with fast delivery in France and Europe.