Ndolè goes Veggie | Cameroonian Ndolè without anything
5 from 1 vote
Prep time:15minutes
Cook time:1hour
Total Time1hourhour15minutesminutes
Servings 6
Ndolè is often described as the quintessential national dish of Cameroon. So, anyone who has Cameroonian friends has almost certainly heard of Ndolè, or even better, eaten it.
Ingredients
300gNdolè(ready to cook)
300gRawPeanuts without Skin
250gmushrooms
3largeonions
8garlic cloves
1pinchof pepper
1-2fresh Scotch Bonnet peppers or chili peppers(optional)
2-3cmginger
125mlcooking oil
Water
Salt
Instructions
Clean the peanuts and bring them to a boil with plenty of water, then cook for another 30 minutes until the peanuts are soft.
Then remove from the hot water, rinse with cold water and let drain
Peel or clean the onions, ginger, and garlic cloves. Roughly chop three onions and place them in a blender along with the ginger, garlic, and peanuts, along with a little water. Blend into a paste
Put about 100ml of cooking oil in a pot, add half of a finely chopped onion and salt, and fry until the onions are translucent.
Add the peanut puree and then a little water, turn down the heat, mix well until a homogeneous, thick consistency is achieved.
Add a little water if needed and simmer over medium heat, stirring occasionally, for about 20 minutes, until the peanut sauce is slightly darker in color
Now gradually add the ready-to-cook Ndolè to the peanut sauce, stirring occasionally, and pay attention to the color and consistency of the resulting Ndolè.
Optionally, add 2 Scotch bonnets to the Ndolè and simmer for another 10 minutes.
Taste the whole thing before it comes out of the oven and add more salt or seasoning if necessary.
Now carefully clean the mushrooms with a damp kitchen paper and divide them into 2 or leave them whole if you prefer.
Finely chop the second half of the onions as well, if you haven't already done so.
Add the remaining cooking oil to a pan with the mushrooms, onion, salt and a pinch of pepper, and sauté the mushrooms and onions until golden brown.
Notes
Arrange the contents of the pan, along with the ndolè, on a plate and serve with bobolo, fried or steamed yellow plantains.