Ndolé

About This Recipe

Ndolé is arguably the most important dish in Cameroonian cuisine and is considered the unofficial national dish. It originates from the Bassa people of the Littoral and Centre regions of Cameroon but is now beloved by all Cameroonians regardless of ethnic background. The dish achieves its signature depth through the careful balance of bitter leafy greens (traditionally ndolé leaves — related to bitterleaf), rich ground peanuts, the umami punch of crayfish and smoked fish, and slow-simmered beef. Making ndolé is a labour of love, typically reserved for celebrations, family reunions, and Cameroon's National Day on May 20th.

Ingredients

Serves 6

• 400 gfresh or frozen bitterleaf (or spinach + kale blend as substitute), blanched and wrung dry
• 300 graw peanuts, skins removed
• 500 gbeef (stewing), cut into chunks
• 200 gsmoked fish (mackerel or herrings), flaked
• 3 tbspground crayfish (dried shrimp powder)
• 2 largeonions, 1 roughly chopped, 1 finely sliced
• 4 clovesgarlic, minced
• 1 tbspginger, grated
• 3 tbsppalm oil
• 1 stock cubebeef or Maggi cube
• 2 cupswater
• 1 tspsalt, to taste
• 1/2 tspwhite pepper
• 1 handfulfresh prawns or shrimps (optional)

Instructions

1. 1

   Prepare the peanut paste

   Dry-roast peanuts in a pan over medium heat until golden and fragrant, 5–7 minutes. Cool slightly, then blend with 1 cup water in a blender until smooth and creamy. Set aside.

2. 2

   Cook the beef

   Season beef with salt, white pepper, and half the garlic. Heat palm oil in a large pot over medium-high heat. Brown beef on all sides, about 8 minutes. Add the roughly chopped onion, remaining garlic, ginger, stock cube, and 2 cups water. Simmer covered for 35–40 minutes until tender.

3. 3

   Prepare the greens

   If using fresh bitterleaf, wash repeatedly, blanch in boiling water for 5 minutes, then rinse under cold water and squeeze out all liquid. Finely chop the blanched greens.

4. 4

   Build the stew

   In a separate wide pan, heat a splash of palm oil and fry the sliced onion until soft. Stir in the peanut paste and crayfish. Cook, stirring constantly, for 5 minutes over medium heat — it will thicken and begin to change colour.

5. 5

   Combine and simmer

   Add the cooked beef with its broth to the peanut pan. Stir in bitterleaf and smoked fish. Add prawns if using. Simmer uncovered for 20–25 minutes, stirring often, until the stew is thick and fragrant and the oil rises to the surface. Adjust seasoning.

6. 6

   Serve

   Serve hot with boiled plantain, miondo (fermented cassava sticks), or white rice.

Variations

• •

  Make a seafood-only version using prawns, crab, and smoked fish without beef.

• •

  Add plantain chunks to the stew in the last 15 minutes for a one-pot meal.

• •

  Some cooks add a spoonful of egusi (ground melon seeds) alongside the peanuts for extra richness.

Storage

Refrigerate in an airtight container for up to 4 days. Freezes very well for up to 3 months. Reheat gently with a splash of water.

Frequently Asked Questions