Ndolé

Littoral · 90 min · Hard · Serves 2

Cameroon's national dish: washed bitterleaf simmered with a rich ground-peanut paste, beef, smoked fish and crayfish.

Ingredients

• 1 paquet White Groundnut
• 2 pcs Leek
• 500g Bitterleaf
• 500g Beef
• 2 pcs Smoked fish
• 80g Crayfish
• 2 pcs Onion
• 2 cloves Garlic
• 20g Ginger
• 5g White pepper
• 500ml Vegetable oil
• 4 cubes Seasoning cube (Maggi)
• 10g Salt

Instructions

1. Blend the raw white peanuts (or peanut paste) with a splash of water until completely smooth.
2. Heat the oil with a pinch of salt and fry the chopped onions and pre-boiled beef for 3 minutes until lightly browned.
3. Pour in the peanut paste and cook on medium-low for 10 minutes, stirring constantly so it does not scorch.
4. Stir in the blended garlic, ginger and white pepper.
5. Add the washed bitterleaf in batches, pour in the stock and the smoked fish, add the seasoning cubes and simmer on low for 10 minutes.
6. In a separate pan, heat the remaining oil and fry the sliced onions and crayfish until fragrant; pour over the ndolé, stir once and take off the heat.