Entree: Cameroon – Northern Culinary Region – Ndolé (Cameroonian bitterleaf and peanut stew cooked with spiced beef or shrimp)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) stewing beef, trimmed and cut into bite-size pieces
- 8 oz (225 g) peeled shrimp, deveined (optional) 
- 10 oz (280 g) fresh bitterleaf, washed, blanched, and finely chopped (or 12 oz / 340 g fresh spinach as a milder substitute)
- 1 cup (240 g) natural peanut butter (or finely ground roasted peanuts)
- 1/4 cup (60 ml) palm oil (or vegetable oil if unavailable)
- 2 medium onions, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 Scotch bonnet pepper, whole or chopped (approx. 10 g) or to taste
- 2 oz (60 g) smoked fish, deboned and flaked (optional but traditional)
- 2 tbsp (14 g) ground crayfish or shrimp powder (optional)
- 2 bouillon cubes, crushed (approx. 10 g)
- 2 cups (480 ml) beef or chicken stock
- 1–2 tsp (5–10 g) salt, to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 cups (555 g) cooked white rice, plantains, or fufu for serving

Instructions

1. In a large pot, brown the stewing beef in 1–2 tbsp (15–30 ml) of the palm oil over medium-high heat to develop color, then add 1 cup (240 ml) of the stock, cover, and simmer gently until the beef is tender, about 45–60 minutes. Skim any fat or foam.
2. While beef cooks, if using fresh bitterleaf, blanch it twice in boiling water to reduce bitterness, then chop finely. If using spinach, chop and set aside.
3. In a separate bowl, whisk the peanut butter with the remaining 1 cup (240 ml) stock until smooth and pourable.
4. In a heavy pot or deep skillet, heat the remaining palm oil over medium heat. Add chopped onions and garlic and sauté until translucent, about 5–7 minutes. Add the Scotch bonnet and cook 1 minute more.
5. Add the flaked smoked fish (if using), ground crayfish, crushed bouillon, and the peanut-stock mixture to the pot. Stir to combine, bring to a simmer, and cook 8–10 minutes until the sauce thickens slightly.
6. Add the blanched bitterleaf (or spinach) and the cooked beef (with any juices) to the peanut sauce. Stir well, lower heat, cover, and simmer 10–15 minutes to allow flavors to meld. If the sauce is too thick, add a little hot water or stock to reach desired consistency.
7. If using shrimp, add it in the last 5 minutes of cooking so it turns pink but remains tender. Adjust salt and pepper to taste.
8. Serve Ndolé hot with steamed white rice, boiled plantains, or fufu.