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. This rich, creamy casserole-like dish is a delicacy even in Cameroon. If you go to a Cameroonian party in the Diaspora and Ndole is on the menu, you best believe your hosts care deeply.
Traditional ndole with bitter leaf really is a labor of love but this right here comes together quickly. In this article, you'll discover how to create this iconic dish, whether you opt for the traditional bitter leaf or explore modern twists with ingredients like kale and spinach.
Step up your Ndole Recipe with these tips and simple ingredients. Cameroonian Ndole Recipe
What is Ndole?
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. Ndole - An aromatic Cameroonian spinach stew made of spinach and bitter leaves - flavored with garlic, crayfish and fortified with shrimp and beef.
Ndole, how I looove Ndole! This meal which originates from the Littoral region in Cameroon consists a perfect culinary marriage of vegetable (bitterleaf) and protein (groundnuts/peanuts). Due to its unbeatable taste, Ndole often answers present at Cameronian occasions. It is definitely a crowd-pleaser.
At the top of my favorite Cameroonian dishes is Ndole. It tastes like stew spinach dip, but even better! If I could eat this every day I would, It is rich, high in calories and loved by many.
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Key Ingredients
A combination of peanuts, bitter leaves (substitute spinach), meat (stock fish, shrimp,) crayfish (dried shrimp) and oil. Here's a breakdown of the essential components:
- Bitter Leaf: The traditional base of Ndole, offering a unique bitter taste.
- Peanuts: Raw, deshelled and peeled peanuts are essential for ndole. It gives ndole the creamy nutty flavor profile.
- Aromatics and Heat: Simply garlic, ginger, onions and a hot pepper.
- Dried Fish and crayfish: the Umami that we love. This is pescatarian, so we are limiting our protein to dried seafood.
- Spinach: Traditional ndole recipes only use bitter leaves, hence the name. 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.
Variations and Substitutions
If you are not able to find bitter leaf, you can substitute with kale or spinach. I have adapted the traditional recipe by combining the ndole leaves with spinach; and chose not to add any meat. We love how other greens like kale and spinach can still make a flavor packed pot of ndole.
This ndole style kale and spinach is a twist to our famous Cameroonian Ndole, made traditionally with bitter leaf. Kale and spinach are amazing cool season greens that are readily available at your local markets.
I used a blend of dried bitterleaves and fresh spinach so I started out by soaking my bitterleaf. So soak your bitterleaf if dried before blanching. If you wish, you could make this just with spinach.
Table: Ingredient Substitutions for Ndole
| Ingredient | Substitution | Notes |
|---|---|---|
| Bitter Leaf | Kale or Spinach | Spinach offers a milder flavor. |
| Meat | Stock fish, Shrimp, Beef | Choose based on preference. Seafood versions are also popular. |
Preparation Steps
Here are the detailed steps to create a delightful pot of Ndole:
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Preparing the Ingredients
- Bitter Leaf: For people who live outside Africa, it may be difficult to access bitter leaf depending on where you live. True to its name, bitter leaf is very bitter. You have to wash it (rubbing the leaves together) thoroughly before cooking till most of the bitterness is gone. If using dry bitter leaves soak overnight and cook for 15 minutes using 1 teaspoon of bicarbonate soda.
- Kale and spinach: The kale is blanched and then chopped while the spinach is added fresh. Blanch kale for 2-3 minutes, drain and transfer into ice cold water to stop further cooking. Once cool to touch, strain and use both hands to squeeze out as much water as you can. Then coarsely chop.
- Peanuts: Boil peanuts for about 5 minutes and let cool. Combine with onion, garlic, ginger and a cup of water and blend until creamy. This is our ndole base.
- Dried fish: DRY FISHThoroughly rinse dried fish in warm water 2 - 3 times. Add into a small saucepot with 2 cups of water, a teaspoon of salt, 1/4 sliced onion and 3 cloves of garlic grated.Bring to a gentle boil and simmer for 10-15 minutes until just soft enough that it still holds its shape. Let cool, strain and reserve broth ( About 1 and 1/2 Cups). Then carefully debone fish and set aside.
Cooking the Ndole
- Transfer blended peanuts into a medium saucepot, rinse blender with about 1/ 2 cup of water. Add 1 cup of reserved broth from dried fish. Bring to a gentle simmer and let cook for about 15 minutes, stirring occasionally to prevent burning. ( If going for heat, cook habanero in sauce and remove before adding boiled fish and crayfish)
- Add in boiled fish, ground crayfish, salt, stir, and simmer for about 5 minutes.
- Now add your cooked kale, making sure to break up chunks, chopped spinach and remaining broth from fish. Stir well, cover and simmer for 5-7 minutes until spinach is completely wilted. Season to taste
- Finally, slice remaining quarter of sweet onions in 1/4 cup of avocado oil or peanut oil until slightly brown. Oh-la-la! Somebody say, Ndole!
Serving Suggestions
There you go, Ndole style kale and spinach made easy. You can serve this with some fufu corn, garri , boiled plantains or as a side for whatever meal you’re serving. Boiled ripe plantains is the best carb for Ndole. For me at least.
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