Stew
Ndolé
About
Cameroon's national dish — boiled bitterleaf simmered in a rich ground-peanut sauce with beef, shrimp and stockfish. Deep, nutty and satisfying.
Equipment
- Heavy pot
- Blender
- Bowl
- Sieve
Ingredients
Bitterleaf (ndolé), washed4 cups
Raw groundnut paste (peanut)1 cup
Beef, cubed400 g
Stockfish, softened200 g
Dried shrimp or prawns1 cup
Onion2
Garlic4 cloves
Ground crayfish3 tbsp
Scotch bonnet pepperto taste
Oil½ cup
Stock cubes2
Saltto taste
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