Ndole
Bitter leaf simmered with ground peanuts, dried fish, and beef into a rich, creamy stew — Cameroon's national dish, where the leaves' bitterness balanced against the peanuts is the whole point, not a flaw to hide.
Meat
⚠ Contains: Peanut, Fish, Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb bitter leaf (ndole), fresh or frozen, well rinsed
- 1 cup raw peanuts, blended into a paste
- 1 lb beef, cubed
- 1/2 lb smoked or dried fish, deboned and flaked
- 1/4 cup dried crayfish, ground
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp oil
- 1 Scotch bonnet pepper, minced
- Salt, to taste
Steps
- If using fresh bitter leaf, boil and rinse it several times to reduce bitterness. If using frozen, thaw and rinse well.
- Simmer the beef with the onion and garlic until tender, about 45 minutes.
- Add the smoked fish and ground crayfish to the beef and its broth.
- In a separate pot, heat the oil and stir in the peanut paste, cooking gently and stirring constantly to prevent it from separating or burning.
- Add the bitter leaf to the peanut paste along with the beef, fish, and their broth.
- Simmer together for 20-25 minutes, stirring occasionally, until thickened and well combined.
- Season with the Scotch bonnet and salt, and serve hot with rice or plantains.