Ndole

Story

Ndole originates with the Sawa and Duala people of Cameroon's Littoral coast, where wild bitterleaf grew abundantly and formed the backbone of communal cooking. The dish's distinctive richness came later, when groundnuts arrived in West Africa from the Americas via Atlantic trade routes in the 16th and 17th centuries, creating a new combination that became the country's most beloved stew. Today ndole is served at weddings and festivals across Cameroon, typically piled with fried prawns and caramelised onions, and is widely regarded as the country's national dish.

Ingredients

• 500g dried or frozen bitterleaf, washed and de-bittered
• 300g raw peanuts (groundnuts), shelled and skinless
• 500g beef stewing steak or goat, cut into 3cm chunks
• 250g large prawns, peeled and deveined
• 150g stockfish or dried fish, soaked and deboned (optional)
• 3 large onions (about 600g total)
• 6 to 8 garlic cloves
• 20g fresh ginger
• 1 small Scotch bonnet or habanero pepper (optional)
• 15 to 20g ground crayfish (dried ground shrimp)
• 0.5 tsp white pepper
• 2 to 3 Maggi or bouillon cubes
• Salt to taste
• 120 to 150ml neutral oil (peanut, sunflower, or vegetable)
• 0.5 tsp bicarbonate of soda (for blanching dried bitterleaf)

Method

• 1. Prepare the bitterleaf: if using dried, soak overnight then boil in salted water with bicarbonate of soda for 10 to 15 minutes until softened. Drain, rinse with cold water, and squeeze firmly in handfuls to remove excess moisture and bitterness. Taste and rinse again if needed. Set aside.
• 2. Cook the peanuts: rinse and boil the raw groundnuts in enough water to cover for 10 to 15 minutes until slightly softened. Drain and allow to cool slightly.
• 3. Make the peanut paste: blend the boiled peanuts with 2 large chopped onions, 4 to 6 garlic cloves, the ginger, Scotch bonnet if using, and 200 to 300ml water to a thick, slightly grainy paste. Set aside.
• 4. Cook the meat: season beef with half an onion, 1 to 2 minced garlic cloves, white pepper, and salt. Brown lightly in 1 to 2 tablespoons of oil, then add 500 to 700ml water and simmer covered for 30 to 45 minutes until tender. Add stockfish in the final 15 minutes if using. Remove the meat and reserve all the cooking broth.
• 5. Fry the prawns: season with salt and white pepper and fry in 1 tablespoon of hot oil for 1 to 2 minutes per side until just pink. Set aside.
• 6. Build the peanut base: heat 3 to 4 tablespoons of oil in a large heavy pot over medium heat. Saute half a sliced onion for 2 to 3 minutes. Add the peanut paste and stir well, then pour in 300 to 400ml of the reserved meat broth. Add the ground crayfish, white pepper, and crumbled bouillon cubes. Simmer on low heat, stirring frequently, for 10 to 15 minutes until the raw peanut taste mellows and the sauce is rich and thick.
• 7. Add meat and greens: stir in the cooked beef and stockfish. Simmer for 5 to 10 minutes. Gradually fold in the squeezed bitterleaf, adding a little broth if the stew becomes too thick. Simmer on low heat for a further 10 to 15 minutes, stirring occasionally.
• 8. Finish with fried onions: in a separate pan, fry 1 large onion cut into rings in 4 to 5 tablespoons of oil for 3 to 5 minutes until soft and beginning to colour. Pour the hot oil and onions over the ndole. Add the fried prawns, folding some in and leaving a few on top for presentation. Simmer for a further 3 to 5 minutes then rest off the heat before serving.
• 9. Serve hot with boiled ripe plantains, cassava, or fufu corn.

Common questions