Name: Ndole
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Cameroonian
Ingredients: 1 lb (450g) beef, cut into 2-inch chunks; 2 oz (55g) stockfish, soaked in hot water; 2 oz (55g) smoked fish, rinsed and deboned; 1 medium yellow onion, quartered; 2 bouillon cubes, crumbled; Salt to taste; 2 cups (300g) raw unsalted peanuts, boiled; 1 medium yellow onion, roughly chopped; 4 cloves garlic; 1 teaspoon fresh ginger (optional); ½ cup (120ml) warm water or reserved meat broth; 2 cups pre-processed bitter leaves (ndoleh), chopped; 3 tablespoons ground crayfish; 2–3 scotch bonnet or habanero peppers; ½ cup (120ml) red palm oil; Reserved meat broth, 2–3 cups; 1 lb (450g) large shrimp, peeled and deveined; 1 large red onion, thinly sliced; 3 tablespoons red palm oil, for frying

Description

Ndole is the national dish of Cameroon, a creamy peanut sauce dish garnished with shrimp and caramelised onions, deeply savory and complex.

Ingredients

Scale

1 lb (450g) beef, cut into 2-inch chunks
2 oz (55g) stockfish, soaked in hot water
2 oz (55g) smoked fish, rinsed and deboned
1 medium yellow onion, quartered
2 bouillon cubes, crumbled
Salt to taste
2 cups (300g) raw unsalted peanuts, boiled
1 medium yellow onion, roughly chopped
4 cloves garlic
1 teaspoon fresh ginger (optional)
½ cup (120ml) warm water or reserved meat broth
2 cups pre-processed bitter leaves (ndoleh), chopped
3 tablespoons ground crayfish
2–3 scotch bonnet or habanero peppers
½ cup (120ml) red palm oil
Reserved meat broth, 2–3 cups
1 lb (450g) large shrimp, peeled and deveined
1 large red onion, thinly sliced
3 tablespoons red palm oil, for frying

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Instructions

Cook the meat and fish base: Season beef with salt, pepper, and 1 crumbled bouillon cube. Place in a large pot with the quartered onion. Cover with water and boil for 30–35 minutes until tender. Add stockfish and smoked fish in the final 10 minutes. Reserve all the cooking stock.
Prepare the bitter leaves: Drain and squeeze out any excess liquid if using pre-processed bitter leaves. If using fresh bitter leaves, wash in 6–8 changes of cold water and chop finely.
Make the groundnut paste: Boil peanuts for 10 minutes, drain, and blend with onion, garlic, ginger, and warm broth until smooth.
Build the stew: Heat palm oil over medium heat. Stir-fry blended peppers for 2 minutes, then add groundnut paste and 2 cups of reserved broth. Simmer for 10–15 minutes.
Add the proteins and season: Add cooked beef, stockfish, smoked fish, ground crayfish, and adjust the consistency with more broth if needed. Simmer for 10 minutes.
Add the bitter leaves: Stir in bitter leaves and simmer on low heat for 15 minutes.
Finish the dish: Fry shrimp and caramelise red onion in palm oil. Pour shrimp and onion with the oil over the ndole and serve immediately.

Notes

Ndole improves in flavor when made a day in advance. Serve with bobolo, fufu corn, or rice.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cameroonian

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 8g
Protein: 30g
Cholesterol: 150mg