Ndolé

Ndolé (Cameroonian bitterleaf stew with peanuts, beef and shrimp)

Cameroon's unofficial national dish: bitter leaves mellowed by boiling and pressure, then simmered in a savory, peanut-rich stew with beef, dried fish and shrimp. Traditionally eaten with bobolo (cassava couscous) or boiled plantains.

Prep

30 min

Cook

120 min

Total

150 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) boneless beef (chuck or shank), cut into 4 cm (1½ in) pieces
• •500 g (1.1 lb) fresh bitter leaves (ndolé), stems removed; see note about substitutes below
• •1 tbsp baking soda, optional, helps tenderise and reduces bitterness
• •200 g (7 oz) raw peanuts, skinless, traditionally ground at home; natural peanut butter (no sugar, no salt) is an acceptable substitute
• •200 g (7 oz) large raw shrimp, shell on, traditional; peeled is fine
• •1 whole dried/smoked fish (e.g. stockfish or mackerel), about 80 g / 3 oz, soaked
• •2 large yellow onions, finely chopped
• •4 cloves garlic, crushed
• •1 tbsp grated fresh ginger
• •2 tbsp vegetable oil or palm oil, palm oil for color and authenticity
• •2 whole fresh scotch bonnet or habanero peppers, left whole for mild heat or slit for spicier
• •1 tsp fine sea salt, plus more for the boiling water
• •1 tsp freshly ground black pepper
• •500 ml (2 cups) beef stock or water, plus extra as needed
• •1 whole bouillon cube (Maggi or equivalent), optional but traditional
• •1 tbsp fresh lime juice

Steps

1. 1 Rinse the bitter leaves in several changes of cold water. Bring a large pot of generously salted water to a rolling boil, add 1 tbsp baking soda if using, and boil the leaves for 10 minutes. Drain, rinse under cold water to stop the cooking, then squeeze out as much water as possible. Repeat the boil for another 5 minutes if the leaves still taste sharply bitter. Set aside.
2. 2 If using whole raw peanuts, toast them in a dry skillet over medium heat for 5–7 minutes until fragrant and lightly golden, then grind to a smooth, thick paste in a food processor (or pound traditionally in a mortar). If using natural peanut butter, thin it with 60 ml / ¼ cup warm water.
3. 3 Soak the dried/smoked fish in warm water for 20 minutes to rehydrate, then flake the flesh, discarding bones and skin.
4. 4 Pat the beef dry, season with ½ tsp salt and the black pepper. Heat 1 tbsp oil in a heavy pot over medium-high heat and brown the beef in batches, 2–3 minutes per side. Transfer to a plate.
5. 5 Lower the heat to medium, add the remaining oil, then sauté the onions for 5–6 minutes until soft and translucent. Add the garlic and ginger and cook 1 minute more until fragrant.
6. 6 Return the beef to the pot along with any juices, pour in the stock, add the bouillon cube if using, the scotch bonnet(s), and the rehydrated dried fish. Bring to a boil, reduce the heat, cover and simmer for 60–75 minutes, or until the beef is fork-tender (internal temperature 90 °C / 195 °F for well-braised chuck).
7. 7 Stir the peanut paste into the stew and simmer, uncovered, for 10 minutes to thicken. The sauce should coat the back of a spoon; loosen with a splash of stock or water if it becomes too thick.
8. 8 Add the boiled bitter leaves and stir well. Simmer gently for 10 minutes so the leaves absorb the sauce. Taste and adjust salt.
9. 9 Season the shrimp with the lime juice and a pinch of salt. Nestle them into the stew and cook 3–4 minutes, just until they turn pink and opaque (internal temperature 62 °C / 145 °F). Do not overcook; they will toughen.
10. 10 Remove the whole scotch bonnet(s) before serving. Serve hot with bobolo (cassava couscous), boiled plantains, or fufu.