1 Delicious Ndole ( Cameroon Bitterleaf casserole ), represents the authentic flavors of Cameroon’s culinary legacy. This comforting stew harmonizes bitterleaf, a fundamental ingredient in Cameroonian cooking, with aromatic spices and peanuts. The meticulous preparation results in a delectable fusion of savory and nutty tastes, establishing Ndole as a cherished traditional dish in Cameroon. Its distinctive composition and fragrant essence epitomize the diverse culinary tapestry of Cameroonian cuisine, delivering a gastronomic journey that pleases the palate and celebrates cultural richness.
1 Delicious Ndole ( Cameroon Bitterleaf casserole )
1 delicious Ndole ( Cameroon Bitterleaf casserole ).
Ndole, also referred to as Cameroon Bitterleaf casserole, represents a cultural icon of Cameroon’s diverse culinary legacy. This traditional fare encapsulates the essence of Cameroonian gastronomy, blending indigenous elements and culinary practices passed through generations. At its essence, Ndole constitutes a robust stew amalgamating bitterleaf, a staple in Cameroonian cuisine, with aromatic spices and groundnuts.
The preparation of Ndole demands meticulous attention and a profound understanding of its components. Bitterleaf, pivotal to the dish, undergoes extensive cleaning and soaking to eliminate its inherent bitterness, ensuring a harmonious flavor. Once ready, bitterleaf intertwines with finely ground roasted peanuts, infusing the stew with a creamy, nutty essence.
The enchantment of Ndole unfolds during cooking, as its components intermingle, yielding a tantalizing aroma. Fragrant spices like garlic, ginger, basil, and parsley heighten its complexity, enriching each spoonful with depth.
Beyond a mere dish, Ndole embodies a culinary odyssey delving into Cameroon’s vibrant food culture. Each serving narrates tales of tradition, resilience, and culinary finesse, upheld by generations of Cameroonian chefs.
Ndole holds sentimental value for Cameroonians, symbolizing home and community. It graces festive occasions, uniting families in appreciation of good food and heritage.
Its adaptability allows for regional and household variations, with each rendition showcasing unique twists. From added seafood to vegetarian options, Ndole remains a cherished comfort, transcending borders and inviting all to savor Cameroon’s hospitality.
- 20 oz frozen bitterleaf (thawed)
- 2 cups of raw peanuts (peeled)
- 1 lb. beef stew meat (slightly bigger cuts)
- 1 lb. jumbo shrimp
- 1 large yellow onion
- 1/2 half small red onion sliced
- 6 garlic cloves
- 2 1 inch cubes ginger
- 2 sprigs Of parsley
- 2 Tbsp smoked crayfish
Plantains:
- Wash ripe plantains and slice them in half after cutting off the tips.
- Submerge the plantains in a large pot of water and bring to a boil until they are soft and some skins split.
- Transfer the cooked plantains into a cold water bath and peel off the skin once cooled.
- Use a butter knife to scrape off the top thin layer of the plantains.
- Enjoy with Ndole.
Beef:
- Blend 1/4 of an onion, parsley, 1 garlic clove, and a ginger cube.
- Rinse the beef stew meat and transfer it to a sauce pot, seasoning with salt and adding the blended spices.
- Bring to a quick boil and simmer for 10 minutes.
- Add a cup and a half of water, reduce heat, and simmer for 20-25 minutes until the beef is tender.
Ndole:
- Boil a bitter leaf in a sauce pot for 10 minutes, then let it cool or transfer it into a cold water bath.
- Wash the bitter leaf by rubbing it between palms, rinse, and squeeze out water, repeating the process twice.
- After the final rinse, squeeze out as much water as possible and set aside.
- Boil peanuts for 10–15 minutes, then blend with half of an onion, remaining ginger, and garlic into a slightly grainy paste.
- Slice the remaining quarter onion and sauté in a large skillet with peanut oil for 3 minutes.
- Add the peanut blend and 1/2 cup of beef broth, simmering for about 15 minutes, stirring occasionally.
- Season the peanut sauce to taste, then add bitter leaf and another half a cup of beef broth, stirring well and simmering for 15 minutes.
- Add the crayfish and cook for an additional 5 minutes on low heat.
- Rinse and pat dry shrimp, season with salt and white pepper, then pan fry for 1-2 minutes on each side.
- Add shrimp to Ndole and stir, then fry red onions in the same skillet until they start to brown.
- Pour the contents of the skillet over the Ndole and simmer for 3–5 more minutes.
- Serve with boiled ripe plantains or fufu corn.
