Entree: Cameroon – National Cuisine – Ndolé (Savory Cameroonian stew of bitter leaves cooked with ground peanuts and hearty proteins such as beef and smoked fish)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked fish, deboned and flaked (such as smoked mackerel or smoked catfish)
- 1 lb (454 g) fresh bitter leaves (ndolé), washed, blanched and chopped (or substitute blanched spinach if unavailable)
- 1 cup (240 g) roasted peanuts, ground to a smooth paste (or 1 cup smooth natural peanut butter)
- 1/3 cup (80 ml) red palm oil
- 2 tbsp (30 ml) vegetable oil for browning
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers, seeded and finely chopped (adjust to heat preference)
- 1 cup (240 ml) beef stock or water
- 2 Maggi or bouillon cubes (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- Juice of 1 lime (about 2 tbsp / 30 ml) to brighten

Instructions

1. In a pot, cover the beef with water, add 1/2 the chopped onion and one Maggi cube if using, and simmer until the beef is tender, about 1–1.5 hours. Reserve the cooking liquid and keep the beef warm.
2. While the beef cooks, blanch the bitter leaves: bring a pot of water to a boil, add the leaves and boil 2–3 minutes, drain, rinse under cold water, squeeze out excess liquid, and chop finely. Repeat blanching once if leaves are very bitter.
3. In a large skillet or pot, heat 2 tbsp vegetable oil over medium-high heat. Brown the cooked beef pieces lightly to develop flavor, then remove and set aside.
4. In the same pan, add the remaining onion and sauté until translucent. Add garlic and chopped hot pepper and cook 1 minute.
5. Stir in the ground peanut paste and gradually add 1 cup reserved beef stock (or water), whisking until smooth. Bring to a gentle simmer, then add the browned beef and flaked smoked fish. Simmer 8–10 minutes, stirring to prevent sticking.
6. Fold in the blanched bitter leaves and simmer another 10–15 minutes, allowing the flavors to meld. Add the palm oil, stir through, and simmer 2–3 minutes more.
7. Season with salt, pepper, remaining Maggi cube if needed, and finish with lime juice. Adjust thickness with a little reserved stock if too thick.
8. Serve ndolé hot with steamed rice, boiled plantains, cassava, or fufu.