Name: Ndolé (Cameroonian Bitterleaf Peanut Stew)
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 2 servings
Cuisine: African
Ingredients: 2 cup Bitter Leaves, washed well and chopped; ½ cup Peanuts, roasted and ground into a coarse paste; 300 g Beef Chuck, cut into bite-size pieces; 150 g Prawns, cleaned; 2 tbsp Dried Shrimp, rinsed and lightly crushed; 1 Onion, finely chopped; 3 clove Garlic, minced; 1 inch Ginger, grated; 2 tbsp Dendê Oil, red palm oil; 1½ cup Water, adjust as needed; ¾ tsp Salt, adjust to taste; ¼ tsp Ground Black Pepper

Ndolé (Cameroonian Bitterleaf Peanut Stew)

1 hr 10 mintotal

40 min hands-on30 min hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Add the beef, half the onion, salt, black pepper, and water to a pot. Simmer until the beef is almost tender.
Heat the red palm oil in a separate pan. Add the remaining onion, garlic, and ginger, and cook until fragrant.
Stir in the ground peanuts and a little beef cooking liquid to make a thick, smooth peanut base.
Add the peanut base to the beef pot. Stir well and simmer until the sauce thickens.
Add bitter leaves and dried shrimp. Simmer until the leaves soften and the stew becomes rich and cohesive.
Add the prawns near the end and cook just until they turn opaque. Adjust salt before serving.

How to tell it's done

The stew should be thick and spoonable, with soft greens, tender beef, and prawns that are cooked but not rubbery.

Getting it right

Tip

Wash bitter leaves well, but do not remove every trace of bitterness; the gentle bitter note balances the peanut richness.

What to serve it with

Serve with boiled plantain, cassava, rice, or a firm cornmeal swallow.

Substitutions

Spinach can be used only as a practical substitute, but it will not give the true bitterleaf flavor of Ndolé.
Goat meat can replace beef for a richer version.
Skip prawns and dried shrimp only after checking shellfish concerns and dietary needs, because they are part of the classic flavor.

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Ingredients