Recipe : Cameronian Ndole
Ndole (Spinach/Bitterleaves and Peanut Soup)
Course: Lunch, DinnerCuisine: CameroonDifficulty: MediumServings
4-6
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalories
500
kcalIngredients
500g of fresh or dried bitterleaf (or spinach as a substitute)
2 cups of raw groundnuts (peanuts)
2 onions, finely chopped
2 cloves of garlic, minced
1 fresh ginger piece (about 1 inch), minced
1 bouillon cube
1/2 cup of palm oil or vegetable oil
Salt to taste500g of beef or smoked fish (or both)
200g of shrimp, cleaned and deveined
1 teaspoon of dried crayfish (optional)
1 teaspoon of white pepper
1 lemon (to clean the shrimp)
Directions
- Prepare the Bitterleaf
If using fresh bitterleaf, wash it thoroughly to remove the bitterness. Rub the leaves with your hands in water, rinsing repeatedly until the water runs clear.
If using dried bitterleaf, soak it in warm water for 30 minutes, then rinse well. Boil it in water for about 10 minutes to soften and reduce bitterness. Set aside. - Cook the Protein
Season the beef or fish with salt, white pepper, and a bouillon cube. Boil in a pot with enough water to cover the meat until tender. Reserve the broth.
If using shrimp, clean with lemon juice, rinse, and set aside to add later. - Prepare the Peanut Paste
Roast the peanuts in a pan until golden brown (optional for enhanced flavor).
Blend the peanuts into a smooth paste using a food processor or blender. Add a bit of water if necessary to achieve a thick paste. - Cook the Ndolé
Heat the oil in a large pot over medium heat. Sauté the onions, garlic, and ginger until fragrant.
Add the peanut paste, stirring well to combine. Cook for 5-10 minutes, stirring occasionally.
Pour in the reserved broth from the cooked protein. Stir to achieve a smooth consistency.
Add the bitterleaf and mix well. Simmer for 10 minutes to allow the flavors to meld.
Add the cooked beef, fish, shrimp, and crayfish (if using). Simmer for an additional 10-15 minutes. Adjust the seasoning with salt and white pepper.
