Package of dried Ndolé leaves NUMBER ONE (100g). Close-up of the product packaging.

Dried Ndolé Leaves NUMBER ONE (100g) with ingredients: peanuts, tomatoes, onions.

Kitchen NUMBER ONE: a person adds dried Ndolé leaves (100g) to a dish.

Packet of dried Ndolé leaves NUMBER ONE on a marbled green background.

Dried ndolé leaves NUMBER ONE, for Cameroonian ndolé, 100 g

Name: Dried ndolé leaves NUMBER ONE, for Cameroonian ndolé, 100 g
Brand: NUMBER ONE
SKU: NK_772352355191
Price: 6.09 EUR
Availability: InStock

€6,09

€60,90 / kg

In stock

Quantity

Just €39 more and your parcel can leave, with free pickup delivery and a first gift.

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Estimated delivery in mainland France: between Mon 26 Oct and Thu 29 Oct

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Dried leaves
For ndolé
Cameroonian cuisine

Also included in:

Cameroonian ndolé kit, 5 products to prepare ndolé

Description, ingredients and allergens

Ndolé leaves are the bitter leaves of Vernonia amygdalina, the vegetable that gives its name to Cameroon's national dish. NUMBER ONE offers them dried, in a 100 g bag: you rehydrate them, blanch them to soften their bitterness, then cook them with peanut paste, shrimp and meat or smoked fish.

What is ndolé?

The word refers to both the plant and the dish. The plant is a shrub from tropical Africa, Vernonia amygdalina (botanists now call it Gymnanthemum amygdalinum). In Nigeria it is called bitter leaf, ewuro in Yoruba, onugbu in Igbo. In Ghana, awonwono. The dish itself comes from the Cameroonian coast, around Douala. The bitterness of the leaves is intentional: washing softens it without removing it entirely, and it is what defines the dish. Ndolé is bitter, it is not spicy.

How to prepare dried ndolé leaves?

Soak the leaves in hot water until they become supple: at least half an hour, and up to overnight if you start the day before.
Plunge them in boiling water for 5 minutes, drain, rinse in cold water. Repeat two or three times, tasting as you go: each bath removes more bitterness. Some cooks add a little rock salt or baking soda to the water.
Press the leaves between your hands, then chop them finely.
Add them to the sauce: thinned peanut paste, onion, garlic, dried shrimp, meat or smoked fish, and let it simmer.

Ndolé is served with fried plantain, cassava or cassava sticks (miondo, bobolo). Many families also serve it with rice.

What to pair it with?

For the sauce: DAKATINE peanut paste, whole dried and smoked shrimp NUMBER ONE and smoked catfish fillet NUMBER ONE. Our Cameroonian ndolé kit brings the essentials together in one go. The step-by-step recipe is on the blog: Cameroonian ndolé with peanuts and shrimp. See also the dried leaves and African leafy greens section.

Product information

Brand: NUMBER ONE
Volume: 100 g bag
Ingredient: dried ndolé leaves
Allergens: none of the 14 regulated allergens, by nature
Preparation: to be rehydrated, blanched and cooked before eating
Storage: in a dry place, away from light, bag well resealed

Frequently asked questions

Where to buy dried ndolé leaves in France?

NKOSI sells the dried ndolé leaves NUMBER ONE in a 100 g bag 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 69 €.

How do you remove the bitterness from ndolé leaves?

After rehydrating them in hot water, plunge the leaves in boiling water for 5 minutes, drain and rinse in cold water. Repeat two or three times, tasting between each bath. Some cooks add a little rock salt or baking soda to the water. The bitterness should soften, not disappear: it is what gives ndolé its taste.

Are ndolé and bitter leaf the same thing?

Yes. Ndolé is the Cameroonian name, bitter leaf the name used in Nigeria and English-speaking countries. It is the same plant, Vernonia amygdalina, also called ewuro in Yoruba, onugbu in Igbo and awonwono in Ghana. The leaves are prepared the same way: they are washed and blanched to soften their bitterness.

What is ndolé served with?

Traditionally with fried plantain, cassava or cassava sticks, called miondo or bobolo. Many families also serve it with white rice. The dish itself combines the leaves with peanut paste, shrimp and meat or smoked fish.

Can you make ndolé without meat?

Yes. The meat is then replaced with more shrimp and smoked fish, sometimes prawns. The base stays the same: blanched ndolé leaves, peanut paste, onion and garlic. Allow the same preparation time for the leaves, it is the longest step.