Introduction: Ndole is a beloved dish from Cameroon, deeply rooted in the culinary traditions of the country. This rich and flavorful stew blends the slightly bitter ndole leaves with a variety of meats or fish, creating a hearty, nutritious meal enjoyed by many. Ndole is often served on special occasions or family gatherings and is a symbol of the warmth and hospitality of Cameroonian culture. This dish combines complex flavors and textures, making it a perfect comfort food for any occasion.
Ingredients:
1 bunch of fresh ndole leaves (or substitute with spinach if unavailable)
500g beef (or goat meat) or fish (tilapia, mackerel, or any firm fish)
2 tablespoons peanut paste (ground peanuts)
1 large onion, chopped
3 cloves of garlic, minced
1 tablespoon ginger, minced
2 tomatoes, chopped
1 red bell pepper, chopped
2 tablespoons palm oil (or vegetable oil)
1 teaspoon ground pepper (or to taste)
1 teaspoon ground crayfish (optional, for an extra depth of flavor)
Salt, to taste
4 cups water or broth (chicken or beef)
1 tablespoon of Maggi seasoning or bouillon cubes (optional)
Directions:
Prepare the Ndole Leaves: If using fresh ndole leaves, remove the thick stems and rinse the leaves thoroughly. Boil the leaves for 10-15 minutes to reduce their bitterness, then drain and set aside. If using spinach as a substitute, simply wash and set aside.
Cook the Meat/Fish: In a large pot, heat some oil and sauté the chopped onions, garlic, and ginger until fragrant. Add the meat or fish and cook until browned. If using beef or goat meat, add water or broth and simmer until the meat becomes tender. If using fish, cook it separately to avoid overcooking.
Prepare the Stew Base: In the same pot, add the chopped tomatoes, bell pepper, and season with salt, pepper, and ground crayfish. Let this cook for about 5 minutes until the tomatoes soften.
Add Peanut Paste: Stir in the peanut paste and continue to cook for an additional 5 minutes, stirring frequently to prevent burning. This gives the stew its characteristic richness.
Combine Ingredients: Add the pre-cooked ndole leaves to the pot, mixing them well with the stew base. Pour in enough water or broth to reach your desired consistency. Allow the stew to simmer for 20-30 minutes so that the flavors meld together.
Final Adjustments: Check for seasoning and adjust salt, pepper, and Maggi cubes as needed. If using fish, add it toward the end of the cooking process to avoid overcooking.
Serving and Storage Tips:
Serving: Ndole is traditionally served with a side of steamed plantains, rice, or cassava. It can also be enjoyed with fufu (a dough-like dish made from cassava or yams) or boiled potatoes.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Ndole can also be frozen for longer storage—just ensure it is cooled completely before placing it in the freezer.
Variations:
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