Mains
Ndolé (Bitterleaf Stew with Beef, Shrimp and Groundnuts)
Ingredients
- - Bitterleaf, washed and squeezed (or -- 400 g (14 oz)
- - spinach as substitute)
- - Raw groundnuts (peanuts), blended into -- 300 g (2 cups)
- - paste
- - Beef, cubed -- 400 g (14 oz)
- - Dried shrimp, ground -- 50 g (1/3 cup)
- - Fresh prawns, peeled -- 200 g (7 oz)
- - Red palm oil -- 100 ml (1/3 cup + 1 tbsp)
- - Onion, chopped -- 1 large (1 large)
- - Beef stock cube -- 1 (1)
- - Water -- 500 ml (2 cups)
- - Salt and pepper -- to taste (to taste)
Method
- Simmer the beef in water with the stock cube and half the onion for 40 minutes until tender.
- If using fresh bitterleaf, boil and squeeze repeatedly to remove excess bitterness; if using pre-washed frozen bitterleaf, thaw and squeeze dry.
- Blend groundnuts with a little water into a smooth, thick paste.
- In the pot with the beef and its broth, stir in the groundnut paste and palm oil; simmer gently, stirring often, for 15 minutes until the oil begins to separate slightly.
- Add the bitterleaf, dried shrimp and remaining onion; simmer 15 more minutes, stirring to prevent sticking.
- Add fresh prawns and cook a final 5 minutes until just pink; season to taste and serve hot.
Introduction: Widely regarded as Cameroon's national dish, ndolé is a rich stew of bitterleaf simmered with a groundnut paste, beef and dried or fresh shrimp, its bitter-savoury depth balanced by the nuttiness of the sauce.
Cultural Background: Widely regarded as Cameroon's national dish, ndolé is a rich stew of bitterleaf simmered with a groundnut paste, beef and dried or fresh shrimp, its bitter-savoury depth balanced by the nuttiness of the sauce. Rooted in the coastal Sawa and Douala culinary traditions, it is the centrepiece of weddings, holidays and any occasion calling for Cameroon's most celebrated flavour.
Tips: Stir often once the groundnut paste is added — it can catch and burn on the bottom of the pot. Squeezing fresh bitterleaf multiple times through changes of water removes excess bitterness while keeping its distinct flavour.
Variations: Some versions add smoked fish alongside or instead of prawns. Egusi (melon seed) is sometimes blended in alongside groundnuts in richer variations. Omit beef, shrimp and prawns; use mushrooms and vegetable stock, keeping the groundnut paste and bitterleaf base.
Storage: Refrigerate up to 4 days; flavour deepens well overnight.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of water if too thick.
Nutrition: Calories: 480 kcal | Protein: 32 g | Carbs: 14 g | Fat: 34 g | Fiber: 5 g
FAQs:
Q: Can I use spinach instead of bitterleaf?
A: Spinach is a common substitute outside Cameroon, though it lacks bitterleaf’s distinctive slight bitterness.
Q: What is ndolé traditionally served with?
A: Most commonly with boiled plantain, fufu corn, or white rice.