The Royal Ndolè with Meat, shrimps and Prawns

Abour ndole

Ndolè is a cherished Cameroonian dish with a distinctive blend of rich, nutty, and slightly bitter flavours. It's crafted from carefully washed bitter leaves to mellow their intensity, combined with ground groundnuts that lend a creamy texture. Typically prepared with prawns, beef, or fish, it's infused with garlic, onions, and aromatic spices for a deep, flavourful profile. This hearty meal is often accompanied by plantains, rice, or cassava-based sides like bobolo and miondo. Originating from the Sawa people of Cameroon, Ndolè holds a prestigious place in the country’s cuisine and is frequently served at special gatherings and celebrations.

Ndole recipe

1. Take the Ndolè leaves and boil them in a large quantity of water with rock salt or bicarbonate of soda to soften them and keep the vegetables green. Discard the cooking water after each operation to remove the bitterness from the Ndolè. Repeat this operation several times as Ndolè leaves are very bitter. Drain by squeezing between your fingers. Set aside!
2. Soak the groundnuts for at least 1 hour in water. Remove the skin if they have any, then mash them blended with 2 onions and garlic cloves in a blender to obtain a homogeneous and lump-free paste.
3. Cook the meat pieces for about 30 to 45 minutes. When they're a little tender, add the crushed groundnuts and a little water depending on the consistency of the mixture, which should be liquid. Cook for 30 minutes uncovered.
4. Crumble the Ndolè over the mixture whilst stirring to prevent it from sticking to the bottom of the saucepan. Season with salt and add 50g of crayfish powder. Cook over a low heat for about twenty minutes.
5. Heat oil in a frying pan and sauté the minced onion with 200g of crayfish and the prawns. Pour this oil over the N'dolé at the end of cooking and let it simmer for 3 to 5 minutes. Serve with an accompaniment of your choice.