Ndolè is a sauce made from bitter leaves, dried peanuts, onions, garlic, ginger, meat or fish, and dried crayfish. The luxury version, called Ndolè Royal , also includes shrimp.
At first glance, Ndolè looks like creamed spinach, but the taste is an explosion!
Ndolè is, for me, the diva among Cameroonian dishes!
You either love it or you love it. Its appearance, its scent, its charm, all the experiences that stimulate the taste buds… indescribable!
I've never met anyone who doesn't like Ndolè. Once you've tried Ndolè, you're hooked and can finally pronounce the name properly!
Ndolè is a must-have at any Cameroonian party or buffet. After all, Ndolè is Cameroon's national dish.
Ingredients
- 1 kg of meat with bones
- approx. 300ml oil
- 3 large onions
- 4 cloves of garlic
- 300g peanuts
- 300 kg of frozen Ndolè
- Or 150g of dried, previously soaked
- 150 g Majanga (dried crayfish)
- 5g rock salt
- Table salt
- 3 tablespoons of Magic Sauce or 2 stock cubes
- Water
preparation
Thaw the Ndolé, then boil it in water with rock salt for 30 minutes, stirring regularly.
the cut-up beef in a pot with water, salt and 3 tablespoons of Magic Sauce and cook for about 20 minutes.
Meanwhile, cover the peanuts with water in a pressure cooker and cook for about 10 minutes, or in a normal pot for about 30 minutes.
Strain the finished Ndolè, wash it well to remove the bitter substances. Allow the water to drain off thoroughly after pressing and set it aside
Drain the cooked peanuts in a sieve and rinse them with cold water
In a blender, blend the peanuts with a large onion, garlic and about 100 ml of water to a thick paste.
Chop an onion and sauté it in a large pot with about 200 ml of cooking oil and salt.
Remove the cooked meat from the pot (set the meat broth aside) and add it to the sautéed onions
Stir constantly until the meat turns golden brown
Add the blended peanut paste to the saucepan with the meat broth and simmer for about 10 minutes, stirring constantly
Add Ndolé and simmer for another 10 minutes, stirring constantly (to prevent it from sticking to the bottom of the pot).
Add the golden-brown cooked meat and simmer for another 10 minutes
Briefly roast the crayfish in a pan, crumble them and add them to the Ndolè
Sauté onions in a pan with oil and salt, then add to the ndolè. Mix well and season to taste. Voilà!
Ndolè goes wonderfully with all kinds of side dishes such as: Bobolo/Miondo (fermented cassava), plantains, yams, rice, potatoes (regular and sweet)..
Bon appetite!
My tip for you:
Sauté fresh shrimp with garlic and onions. Before serving, arrange the onions and sautéed shrimp on top of the ndolè.
The whole thing as a video
Et voilà! Bon appétit!
Ndolè
Ingredients
- 1 kg of meat with bones
- 200 ml cooking oil
- 3 large onions
- 4 garlic cloves
- 300g peanuts
- 300g frozen Ndolè ( , previously soaked )
- 50 g Majanga (dried crayfish)
- 5 g rock salt
- 3 tablespoons of Magic Sauce or 2 stock cubes
- 200g shrimp
- Water
- Table salt
Instructions
- Thaw the Ndolé, then boil it in water with rock salt for 30 minutes, stirring regularly.
- the cut-up beef in a pot with water, salt and 3 tablespoons of Magic Sauce and cook for about 20 minutes.
- Meanwhile, cover the peanuts with water in a pressure cooker and cook for about 10 minutes, or in a normal pot for about 30 minutes.
- Strain the finished Ndolè, wash it well to remove the bitter substances. Allow the water to drain off thoroughly after pressing and set it aside
- Drain the cooked peanuts in a sieve and rinse them with cold water
- In a blender, blend the peanuts with a large onion, garlic and about 100 ml of water to a thick paste.
- Chop an onion and sauté it in a large pot with about 200 ml of cooking oil and salt.
- Remove the cooked meat from the pot (set the meat broth aside) and add it to the sautéed onions
- Stir constantly until the meat turns golden brown
- Add the blended peanut paste to the saucepan with the meat broth and simmer for about 10 minutes, stirring constantly
- Add Ndolé and simmer for another 10 minutes, stirring constantly (to prevent it from sticking to the bottom of the pot).
- Add the golden-brown cooked meat and simmer for another 10 minutes
- Briefly roast the crayfish in a pan, crumble them and add them to the Ndolè
- Sauté onions in a pan with oil and salt, then add to the Ndolè. Mix everything well and season to taste.
- Sauté fresh shrimp with garlic and onions. Before serving, arrange the onions and sautéed shrimp on top of the ndolè.
