Cameroonian Bitter leaf Stew: Ndolé

Ndolé is a well-known Cameroonian meal made with bitter leaf (also known as "ndolé" or "bitter leaf") and several additional ingredients, including peanuts or groundnuts, meat or fish, and spices. It's a hearty and savory stew that is frequently eaten with rice, plantains, or yams as a starch. Ndolé is a well-known Cameroonian meal made with bitter leaf (also known as "ndolé" or "bitter leaf") and several additional ingredients, including peanuts or groundnuts, meat or fish, and spices. It's a hearty and savory stew that is frequently eaten with rice, plantains, or yams as a starch.

In Cameroon, ndolé has a lengthy tradition, and both its preparation and consumption have changed over time. It has long been praised for its filling and hearty properties, but it also has cultural importance. Ndolé used to be reserved for important events and gatherings like weddings, festivals, and family reunions. It brought people together to share a delicious and wholesome meal as a sign of hospitality and community harmony.

The inventiveness of Cameroonian cuisine is demonstrated by the usage of bitter plants in Ndolé. Although these leaves are initially bitter, they are painstakingly treated to reduce the bitterness, making them a necessary component of this adored dish. To make bitter leaves edible for Ndolé, they must be thoroughly washed, soaked, and rinsed. This devotion to mastering the bitter leaves demonstrates the culinary skill and passion for flavor that characterize Cameroonian cuisine.

Preparation Time

1 hour and 5 minutes

Ingredients

2 cups of washed and chopped bitter leaf 

1/2 cup of roasted peanuts or groundnuts, ground into a paste

1 pound of meat (chicken, beef, or goat), cut into bite-sized 

3 cloves of garlic (minced)

1-inch piece of fresh ginger

2-3 hot chili peppers (chopped) 

1 tablespoon of crayfish powder 

1/2 cup of palm oil 

1 large onion (chopped)

Salt and pepper 

Water

Preparation

• Wash the bitter leaf thoroughly in several changes of water to remove the bitterness. 
• Soak it in warm water for about 30 minutes, then rinse it thoroughly to remove bitterness.
• Heat some oil in a pot over medium heat. Add the onions, garlic, and ginger, and sauté.
• Add the meat or seafood to the pot and cook until it's browned on all sides. 
• Season the meat or seafood with salt, pepper, and crayfish powder.
• Add the bitter leaf to the pot with the meat or seafood.
• Stir in the peanut paste and palm oil. 
• Add the chili peppers for some heat. Adjust the amount to your spice preference.
• Add a little water to achieve your desired consistency. 
• Reduce the heat to low, cover the pot, and let the Ndolé simmer for about 30 minutes.
• Serve it!