Entree: Cameroon – Southern Culinary Region – Ndolé (A hearty Cameroonian stew of bitter leaves cooked with ground peanuts and meat or seafood)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (450 g) fresh bitterleaf, washed and blanched (see note in instructions)
- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) shrimp, peeled and deveined
- 1 cup (240 ml) smooth peanut butter (or 1 cup / 120 g ground roasted peanuts blended with 1/4 cup / 60 ml water)
- 1/4 cup (60 ml) palm oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1–2 hot peppers (Scotch bonnet or small red chilies), sliced or chopped to taste
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) bouillon powder or 1 small bouillon cube, crushed
- 1 cup (240 ml) beef stock or water
- 2 tbsp (30 ml) chopped fresh parsley or chives for garnish

Instructions

1. Prepare the bitterleaf: if using fresh bitterleaf, blanch in boiling water for 2 minutes, drain, squeeze out excess water, then repeat once more to reduce bitterness; roughly chop and set aside. If using frozen or pre-washed bitterleaf, thaw and squeeze out excess liquid.
2. Brown the beef: heat 2 tbsp (30 ml) palm oil in a heavy pot over medium-high heat. Add beef cubes and brown on all sides, about 6–8 minutes. Add half the chopped onion and half the minced garlic, sauté 2–3 minutes until fragrant. Add bouillon, 1/2 cup (120 ml) beef stock or water, cover, and simmer on low until beef is tender, about 45 minutes; add water as needed.
3. Make the peanut sauce: in a bowl whisk peanut butter with remaining 1/2 cup (120 ml) beef stock or water until smooth. In a separate skillet heat remaining 2 tbsp (30 ml) oil, sauté remaining onion, garlic, and chopped hot pepper until soft. Stir in the peanut mixture and cook gently for 5 minutes, thinning with a little water if too thick.
4. Combine and finish: add chopped bitterleaf to the pot with cooked beef, then stir in the peanut sauce. Simmer together on low for 15–20 minutes so flavors meld. Add shrimp in the last 5 minutes of cooking until just cooked through. Season with salt and black pepper to taste.
5. Serve hot garnished with chopped parsley or chives alongside steamed rice, boiled plantains, or fufu.