Ndole - “Africa’s Dish In Miniature”
When talking about Cameroonian celebratory dishes, Ndole is at the top of the list even in the minds of our friends from other parts of the world. Ndole is the traditional dish of the people from the Littoral Region of Cameroon. It is made using a green leafy vegetable (Bitter leaf) cooked in a creamy peanut sauce and garnished with shrimp and onion then served with a variety of sides. Though this dish came specifically from one tribe, it somehow made its way to become Cameroon’s national dish. Many tribes have accepted this dish and have adapted many new ways. Ndole has made its way past the national boundaries of Cameroon and has gotten into the international space as one of Cameroon’s culinary delicacies. Cameroon is often referred to as an “Africa in Miniature” because of its cultural, ethnic and geographic diversity. In this same way, I believe Ndole is “Africa’s dish in miniature”. It’s a dish that portrays and celebrates the country’s willingness to share and accept their diversities in a way that unites them. That is what makes Cameroonian dishes so special. With just a bite, Ndole has a creamy peanut flavor with a mild residual bitter taste that comes from the bitter leaves. This sensational flavor will make you crave for more. No doubt Ndole is a sought after dish in the international space. Click play on the video below to cook along with me or scroll past the video to follow the written instructions.
Dish: Ndole
Country: Cameroon
Geographic Location: Littoral Region
Ethnic Group: Douala
N D O L E
Ingredients
a. 2Ibs Frozen Bitter Leaves
b. 1.5Ibs Peeled Groundnut
c. 1Ib Fresh Shrimp
d. 1Cup Cooking Oil
e. 4Ibs Meat or Smoked Meat, Cowfeet or Stock Fish (Do not mix all these proteins in the same pot when cooking Ndole)
f. 3 Habanero Pepper
g. ½ large Yellow Onion
h. ½ Cup Crayfish
i. Bouillon
j. Salt
Instructions
Part 1: How to Remove the Bitter Taste from Bitter Leaves
Note: ½ teaspoon of Kanwa/Lime Stone or Baking Soda is recommended for this process.
Pour the bitter leaves into the pot, add water to reach just above the level of the bitter leaves. Add the lime stone or baking soda and cook on medium heat for five minutes.
2. Drain the hot water and allow cold tap water to run on the bitter to bring it to a room temperature.
3. Pour the bitter leaves into a bowl and use both hands to wash the bitter leaves by rubbing them between your palms in an upward and downward motion for five minutes.
4. Rise off the bittergreen extract with clean water, then strain and squeeze out excess water.
5. Repeat step 3 and 4 then set the bitter leaves aside for a later use.
Part 2: Cooking the Ndole
6. Boil the groundnuts, allow it to cool and blend into a puree then set aside.
7. Wash the meat thoroughly with hot water. Pour it into a pot, add 4 cups of water, a salt, and maggi and allow to cook on medium heat until it's done.
8. Pour the groundnut puree into the pot and mix well then add the peppers, crayfish, and adjust with salt and bouillon if needed. Allow to cook for 10 minutes.
9. Add the washed bitter leaves and mix well until the bitter leaves are fully combined in the groundnut puree then cook on low heat for 15 minutes then change the heat to low. If the Ndole is too thick, add about a cup of water at a time and mix well to get a desired consistency.
10. Pour ⅓ cup of oil into a frying pan and place on a stove on medium heat. Add the chopped onions and allow the onions to cook but not to caramelize.
11. Pour the onions into the pot Ndole then turn off the stove.
12. Use the same frying pan to stir fry the shrimp and set aside.
13. Serve the Ndole and garnish with the shrimp. Enjoy the Ndole with Miondo, Yam, Bobolo Fried Plantains, yam and a favourite drink.
