On today’s instalment of #FoodieFriday, we spotlight one of Cameroon’s most popular traditional dishes, Ndole. This stew/soup is usually prepared with bitter leaves (ndole), peanuts, meat, beef and/or fish. Shrimps or prawns are also usually added. Ndole is traditionally eaten with boiled/fried plantain or bobolo (a Cameroonian dish prepared with fermented ground manioc or cassava and wrapped in leaves).
Check out the recipe courtesy africanbites.com.
More about this
- 8 oz (1 cup) Groundnuts/Peanuts(Skinless)
- 1/2 pound shrimp
- 1/2 pound stockfish
- 1/2 pound Beef
- 4 garlic cloves
- 1 large Onion
- 3/4 cup Crayfish (ground)
- 2 Tablespoons Maggi ( Bouillon)
- 1 pound Bitter leaves (Spinach)
- 2-3 cups oil
- In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stockfish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.
- Boil peanuts for about 10 minutes in a saucepan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending. Add to the mixture of beef and stockfish.
- Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.
- Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and Maggi. You might have to add more later.
- Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more
- While the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Add the shrimp, stirring constantly until they just turn pink. Slice and add the remaining onions stir for a few more minutes.
- Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot.