Authentic Ndole recipe (Cameroon Bitterleaf Casserole) for you to enjoy! This is one of the national dishes of Cameroon and staple in West Africa. The Ndole is like the Cameroonian flag revered by children and worshiped by the elders. The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. The Ndole can be eaten with Fufu, Cassava, yams, rice or fried plantains. This dish is very rich thanks to the beautiful mix of peanut paste and shrimps. Ndole gives you a substantial intake of vegetables!
The original recipe only uses bitterleaf a very wild plant mostly found in West Africa, it can be substituted with Collar Green, Kale or spinach. You will miss the bitterness of the Bitter leaf .
Ndole is a marvel of Sawa tribe Littoral Province in Cameroon. Today several versions of this dish are: 1) Black Ndole with dried fish called “Biffaka” by Cameroonian locals 2) Green Ndole with meat and seafood 3) Very bitter Ndole called Ndole Amer.
1.5lbs beef with bones – cut into pieces
4 cups big yellow onions -finely chopped or sliced (divided) reserve 1 for garnish
1/2 cup of celery – 1 branch
20 g of fresh ginger – grated
2 tbs Afro Fusion All purpose Seasoning
6 cloves of garlic – (divided)
3 cups Fresh peanut- depulped and parboiled for 5 minutes
1/2 cup- leeks or scallion or green onion
1/4 of habanero or Birdseye chili (optional)
salt – to taste
2 maggi bouillon – (divided)
1/2 cup peanut oil – ( divided) or to your taste
3 cups of beef stock)
30 medium size Prawns- 30
1 cup Crayfish ( Majanga) –
1. In a deep pot at medium fire, bring your meat to Boil with 1/2 onion, afro fusion seasoning, Maggi bouillon (cube) and salt. Cook until the meat is tender. Reserve.
2. In a blender, blend to a paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste.
3. In a new pot over medium fire, add the peanut oil, sauté 1 onion diced, meat previously boiled without the juice, and add the peanut paste mixture. Cook for 25 minutes, stirring every 5-10 minute to prevent burning down.
4. Taste the salt and season as needed with Maggi Bouillon.
5. Add the crayfish (crushed dried shrimp).
6. Add the ndole (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ” Casserole”.The Base of your Ndole is Done.
FOR SERVING like locals you need a garnish
HOW TO MAKE THE NDOLE GARNISH
In a sauté pan, add 3 tbs of oil, fry the prawns seasoned already with salt, afro fusion seasoning and 3 garlic cloves minced. Cook for 3 minute until pink color is achieved. Add 1 onion minced and cook just 3-5 mins time to get the color translucent. Pour this mixture over Your Ndole 5 minutes before serving.
Serve with boiled sweet plantain or fufu corn.