Ndolé EG Style

About This Recipe

Ndolé is native to Cameroon but has crossed borders to become a cherished dish in Equatorial Guinea, where Spanish and Cameroonian culinary influences meet. The dish pairs the distinctive bitterness of ndolé leaves (bitterleaf) with creamy ground peanuts and your choice of smoked fish or beef. The result is rich, earthy, and intensely flavourful.

Ingredients

Serves 4

• 300 gfresh or frozen bitterleaf (ndolé), rinsed and squeezed to reduce bitterness
• 150 graw peanuts, ground to a rough paste
• 300 gsmoked fish or beef, flaked or sliced
• 1 mediumonion, finely chopped
• 3 clovesgarlic, minced
• 3 tbsppalm oil

Instructions

1. 1

   Prepare the greens

   Blanch bitterleaf in boiling water 5 minutes, then rinse well and squeeze out excess water. This reduces bitterness.

2. 2

   Sauté aromatics

   Heat palm oil in a wide pot. Cook onion and garlic over medium heat 5 minutes until soft and fragrant.

3. 3

   Add peanut paste

   Stir in ground peanuts and cook 3 minutes, stirring, until lightly toasted.

4. 4

   Add bitterleaf and protein

   Add prepared bitterleaf and smoked fish or beef. Pour in 250 ml water. Stir well, cover, and simmer 25 minutes.

5. 5

   Finish and serve

   Uncover and cook 5 more minutes to thicken. Adjust seasoning and serve with boiled plantain or white rice.

Variations

• •

  Use spinach or collard greens if bitterleaf is unavailable — the flavour will be milder.

• •

  Add crayfish powder for extra depth.

Storage

Refrigerate up to 3 days. Flavours deepen the next day.

Frequently Asked Questions