Cameroonian Ndole Bowl
Cameroon's national dish — ndole leaves (bitterleaf) slow-cooked in a rich sauce of ground peanuts, crayfish, garlic and palm oil with shrimp and beef, served over rice or plantains. The bitterleaf is blanched multiple times to reduce its natural bitterness to a pleasant, complex note.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Blanch the bitterleaf 3 times in boiling water, squeezing out water between each, until the bitterness is palatable. Chop roughly.
About 5 min
In a large pot, heat palm oil. Brown beef pieces with onion (8 minutes). Add garlic and crayfish powder; cook 2 minutes.
About 14 min
Add ground peanuts and enough water (about 400ml) to make a thick sauce. Season with Maggi and salt. Simmer 20 minutes.
About 14 min
Stir in the blanched ndole leaves. Add shrimp. Simmer 15 more minutes until the sauce is rich and thick and the greens tender.
About 14 min
Serve over white rice or with fried ripe plantains (miondo or plantains).
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 36 g
- Carbs
- 22 g
- Fat
- 30 g
- Fibre
- 8 g
- Sugar
- 4 g
- Sodium
- 720 mg
Contains: peanuts, fish, shellfish
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Recipe by Boon Tools.