Ndole: The National Dish of Cameroon

Nov 06, 2025 0

Cameroon, located on the West African coast, offers an eclectic blend of African food that reflects its rich cultural diversity. Among the various culinary treasures the country has to offer, Ndole stands out as the national dish of Cameroon.

Ndole is a very popular dish in Cameroon, and it is sometimes referred to as the national dish of the country. It is a stew which got its name from the bitter leaf (locally called ndole) which is used in its preparation.

If you go to a Cameroonian party in the Diaspora and Ndole is on the menu, you best believe your hosts care deeply. Deeply enough to go all out for their guests.

Ndole is a traditional meal of the Douala people. If you ask me what my favorite food is, Ndole it is!

Cameroon Ndole! This rich, creamy casserole-like dish is a delicacy even in Cameroon. When this one is on the menu, I know we have some special guests coming over for lunch.

Read also: Exploring Chad's Fauna

If you're looking for a delicious, traditional African dish, look no further than Ndole! This popular West African dish is not only hearty and full of flavor, but it's also incredibly easy to make. Most often, it's served with plantains, miondo and bobolo (made from fermented cassava or yuca roots wrapped in leaves and boiled).

Ndole is Peanut Bitterleaf stew common in Cameroon and enjoyed by many around the world. One thing I love about Ndole is that, it can be served with many sides.

Ndole is a delicious stew that marries the bitter taste of washed bitter leaves with the rich flavors of groundnuts, crayfish, and a variety of proteins.

Ndole has made its way past the national boundaries of Cameroon and has gotten into the international space as one of Cameroon’s culinary delicacies. Cameroon is often referred to as an “Africa in Miniature” because of its cultural, ethnic and geographic diversity.

In this same way, I believe Ndole is “Africa’s dish in miniature”. It’s a dish that portrays and celebrates the country’s willingness to share and accept their diversities in a way that unites them. That is what makes Cameroonian dishes so special.

Read also: History of Cameroon Soccer

With just a bite, Ndole has a creamy peanut flavor with a mild residual bitter taste that comes from the bitter leaves. This sensational flavor will make you crave for more. No doubt Ndole is a sought after dish in the international space.

CAMEROONIAN 🇨🇲 NDOLE RECIPE

Ingredients

The star ingredient in Ndole is, without a doubt, bitter leaves. These leaves are indigenous to West African countries, including Cameroon and Nigeria.

Ndole recipe traditionally involves cooking the bitter leaf with peanuts, onions, spices and meat to make a rich dish where the creaminess of the peanuts work well with the bitterness of the leaves. I have adapted the traditional recipe by combining the ndole leaves with spinach; and chose not to add any meat.

Bitter leaf is a shrub which originated from West Africa. The botanical name is Vernonia amygdalina and it is eaten as a vegetable in Eastern and Western Africa. It got its name from the leaves which can be quite bitter.

Bitter leaf soup is cooked with meats, fish, seeds, nuts or other vegetables into stews and sauces in different forms. Apart from its nutritional properties, it is also revered for its medicinal properties. It has a characteristic bitter taste that needs to be washed off to make it palatable.

Read also: Ghana Soccer Jersey

Here are some of the key ingredients you'll need:

Bitter leaves: The defining ingredient, providing a unique bitter taste.
Peanuts: These add a creamy texture and rich flavor.
Protein: Beef, shrimp, or cow skin (optional).
Crayfish: Dried shrimp which adds a seafood flavor.
Onions: For a savory base.
Spices: Salt, pepper, Maggi cubes (bouillon).

Here's a list of ingredients:

▢ 1 lb. Bitter leaves washed
▢ 3 cups Peanuts blanched or peeled
▢ 2 Scotch bonnets adjust or skip accordingly
▢ ¼ cup crayfish
▢ 2 Maggi cubes
▢ 1 tsp. Salt
▢ 1 Onion medium size, chopped
▢ 1 tbsp. ginger-garlic paste

Substitutions

For people who live outside Africa, it may be difficult to access bitter leaf depending on where you live. If you are not able to find bitter leaf, you can substitute with kale or spinach.

Traditional ndole recipes only use bitter leaves, hence the name. Bitter leaf is quite expensive where I am, so bulking with spinach helps to reduce cost. The spinach also helps to counter the bitter taste of leaves; this is a personal preference and you can use only bitter leaf if you prefer.

Dry Crayfish can be bought in African Stores and if you are lucky you can get some at hispanic or asian markets.

Preparation

Ndole can be prepared differently based on how you want to balance the peanut and bitterleaves.

Bitterleaves are supposed to be perfectly washed to reduce bitterness. To ease the process, you can buy already washed bitterleaves from the market. If using dried bitterleaves, soak overnight and soften with little bicarbonate. I am in diapora, and I boil mine with spinach to soften.

Either use blanched or unblanched peanuts. If using unblanched peanuts, boil to remove peelings. I will always go with blanched peanuts to save me the stress.

Beef, cow skin, shrimps or any proteins goes well with Ndole. Just make sure it's tender and save the broth to make Ndole with. In diapora, if you have fresh bitterleaves from an African grocery store, go ahead and cook. If using dried bitterleaves, add spinach to soften.

First you remove the stem, then slice the leaves. Getting rid of that bitterness involves washing several times by rubbing between your palms. This produces a greenish foam which you rinse off. You repeat this process several times until the foam becomes white. At this point you taste for bitterness. Some of the bitterness will linger.

Boil the bitter leaves in cold water for about 10 minutes to reduce bitterness.

Wash ripe plantains, cut the tips off and slice into halves. Using a large enough pot, submerge plantains, bring to a boil and cook until plantains are soft and some of the skins split. Transfer into a cold water bath and peel off plantain skin once cool enough. Using a butter knife, carefully scrape the top thin layer off plantains. Enjoy with Ndole

Rinse beef stew meat, transfer into a sauce pot, season with salt and add in blended spices. Bring to a quick boil and simmer for 10 minutes. Add in a cup and a half of water, reduce heat and simmer for 20-25 minutes until beef is tender.

In a sauce pot, boil bitter leaf for 10 minutes. Let cool or transfer into a cold water bath. Wash, by rubbing bitter leaf between palms. Rinse and squeeze out water. Repeat two times. After final rinse, squeeze out as much water as you can. Set aside.

Boil peanuts for 7-10 minutes. Blend peanuts with half of the onion, remaining ginger and garlic into a paste. ( Not too smooth, just a little grainy). Slice the remaining quarter onion. In a large skillet, heat a tablespoon of peanut oil. Saute onions for 3 minutes.

Add in peanut blend, 1/2 cup of beef broth and bring to a gentle simmer and cook for about 15 minutes. Stir occasionally to prevent the sauce from burning.Season peanut sauce to taste. Then add bitter leaf and another half a cup of beef broth. Stir well and simmer for about 15 minutes. Add in crayfish and cook for another 5 minutes. Reduce heat to low.

Rinse and pat dry shrimp. Season with 2 pinches of salt and white pepper. In a separate skillet, heat oil and pan fry shrimp for 1-2 minutes on each side.Add shrimp to Ndole, and stir. In the same skillet used to cook shrimp, add about 1/3 cup of oil and fry red onions until they start to brown. Pour contents of skillet over ndole.

Recipe

Part 1: Preparing the Bitter Leaves

Boil the bitter leaves in cold water for about 10 minutes to reduce bitterness.
Drain the hot water and allow cold tap water to run on the bitter to bring it to a room temperature.
Pour the bitter leaves into a bowl and use both hands to wash the bitter leaves by rubbing them between your palms in an upward and downward motion for five minutes.
Rise off the bittergreen extract with clean water, then strain and squeeze out excess water.
Repeat step 3 and 4 then set the bitter leaves aside for a later use.

Part 2: Cooking the Ndole

Boil the groundnuts, allow it to cool and blend into a puree then set aside.
Wash the meat thoroughly with hot water. Pour it into a pot, add 4 cups of water, a salt, and maggi and allow to cook on medium heat until it's done.
Pour the groundnut puree into the pot and mix well then add the peppers, crayfish, and adjust with salt and bouillon if needed. Allow to cook for 10 minutes.
Add the washed bitter leaves and mix well until the bitter leaves are fully combined in the groundnut puree then cook on low heat for 15 minutes then change the heat to low.
Serve the Ndole and garnish with the shrimp.

Detailed Instructions

Here's a step-by-step guide to making Ndole:

Transfer beef chunks to a pot over medium heat, sprinkle 1 Maggi cube, 1 tsp. of salt, ½ diced onion, stir till beef is well seasoned.
Pour water, cover the pot with a lid and bring to a boil. Continue cooking for 30 to 45 minutes or until the beef is tender.
Meanwhile, add blanched peanuts to another pot over medium heat, pour 2 cups of water and boil for 15 to 20 minutes.
When beef is tender, remove from heat and set aside. Save broth.
Transfer the boiled peanuts to the blender, add scotch bonnets, pour a little peanut water or broth and blend until smooth and consistent.
Place shrimps in a bowl, sprinkle with pepper and salt, toss gently using a spoon to make an even coating.
Add shrimps to a shallow saucepan over medium heat and cook each side for 2 minutes, remove from heat and set aside.
Pour 1 cup of oil into a hot pot. Add diced onion and sauté for 2 minutes till translucent. Then add blended peanut and stir.
Add ginger-garlic paste, 1 teaspoon of salt, and 2 Maggi cubes and mix well. Pour the the beef broth and boil for at least 10 minutes.
Now add crayfish and cooked beef, and stir until everything combines well. Add bitter leaves, stir and mix until uniform.
Pour 1 cup of oil, cover it with a lid and let it boil for 2 minutes.

Serving Suggestions

Boiled ripe plantains is the best carb for Ndole. For me at least.

One thing I love about Ndole is that, it can be served with many sides.

Most often, it's served with plantains, miondo and bobolo (made from fermented cassava or yuca roots wrapped in leaves and boiled).

Storage

Ndole is a delicate meal which gets bad easily because of the peanuts. So preserve in the refrigerator for at least 2 days and transfer to the freezer. Can be in the freezer for about 1 month.

Yes, Ndole will last a few days in the fridge and will last some weeks in the freezer.

Important Information

Ndole may cause serious stomach upset if the peanut isn't properly cooked.
Is ndole suitable for vegetarians?
Where can I buy bitter leaf: Frozen bitter leaf is usually available to buy from freezers in African or Asian food shops. Check what you buy.