Ndole is a Cameroonian dish made of stewed nuts, ndoleh (bitter leaves of the natives of West Africa) and fish or beef.
The dish may also contain shrimp or shrimp. It is traditionally consumed in plantations, Bobola (Cameroonian dish made from fermented ground cassava or cassava and wrapped in leaves), etc.
- 2 tablespoons Maggi (Bouillon)
- 1 large onion (sliced)
- 1 pound (about 2 cups) Groundnuts/Peanuts (without skin)
- 1/2 pound of shrimp
- 1/2 pound of stockfish
- 1/2-1 pound of beef stew (cut into pieces)
- 4-5 cloves of garlic
- 3/4 cup crabs (earth)
- 3/4 to 1 pound of washed bitter leaves (sub frozen spinach)
- 2-3 cups oil
- In a large pan, season the meat with salt, Maggi, and onion and cook until tender, depending on meat’s choice. Meanwhile, cook the stockfish with salt and water; add it to grilled meat. You should have about 3 cups of stock from the meat and stockfish. Reserve or freeze the rest.
- Cook the peanuts in a pan for about 10 minutes. Allow to cool and blend in a blender to get an excellent consistency and make blending easier with water. Add to the mixture of beef and rockfish.
- Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.
- Pour in the crayfish and simmer for 10 minutes, often stirring to avoid burns—season with salt and Maggi. You may need to add later.
- Add bitter leaves or spinach to the pot. Stir and simmer for a few more minutes
- While the pot of ndole is simmering, heat the oil in a frying pan or, preferably, a cast iron. Add the shrimp, continually stirring, until they turn pink. Slice and add the remaining onion, stir for a few more minutes.
- Finally, add the mixture of shrimp, onion, and oil into the pot of Ndole. Stir for a few minutes and serve hot with any of the sides mentioned above.