Ndolè is a Cameroonian culinary specialty from the coastal region, more precisely from the Sawa people. Its leaves are also called VERNOMIA in Cameroon, KONGO BOLOLO in the DRC, AWONOO in Ghana or ANANGO in Ivory Coast. Its preparation requires a plethora of ingredients and fairly delicate cooking. In this article, I will present to you explicitly how to prepare Cameroonian Ndolè
INGREDIENTS
- 200g fresh Ndolè leaves
- 300g peanuts (preferably tinted peanuts)
- 3 tablespoons of Bicarbonate or rock salt
- 4 onions
- 1 large leek
- 250ml vegetable oil
- 4 cloves of garlic
- 1 kg of beef / smoked fish
- 1kg of fresh shrimp
- 30 g of crayfish
- Salt
Total time
Preparation: 2h Cooking: 1h Resting: –
PREPARATION
This is the step that has the reputation of being the most difficult during preparation, yet this step is quite simple. It is important to do it to remove the bitter taste that these leaves contain.
1
To make it, pour the cut leaves into boiling water and add a tablespoon of baking soda or a piece of rock salt, let boil for 5 minutes then remove.
2
Drain using a strainer, pour out the water that comes out. Repeat the principle (3 to 4 times) until your leaves no longer have this bitterness then squeeze between your fingers ⇒ If you want to make it easier for yourself and save time, it is possible to buy the leaves already washed
3
Remove the skins from previously soaked peanuts or you can buy peanuts already peeled.
4
After cleaning them, also clean 3 onions, some leek and mix with the peanuts to obtain a smooth mixture.
COOKING
1
Boil the beef with salt and chopped onion, when cooked, pour the blended mixture, add the smoked fish and boil for 25 – 30 min uncovered. Add salt (and cube if you consume it)
2
Then crumble the Ndolè leaves while stirring with a spatula and simmer for 20 minutes over low heat. Stir from time to time to prevent it from burning.
3
Brown the shallots (chopped onions), crayfish and cleaned fresh shrimp in 250ml of vegetable oil, pour into the Ndolè pan and simmer for 5 min. Your Ndolè is ready and you now know how to prepare Cameroonian Ndolè! It can be accompanied by miondo, cassava stick, steamed plantain, plantain fries, white yam or other complement of your choice. 
ENJOY YOUR MEAL Note: To preserve your dish, place in the freezer if you want to keep it for a long time. When reheating, make sure they reach a safe internal temperature for consumption, by using a meat thermometer or checking that the food is hot to the touch. It is also important to stir regularly to avoid the heat being distributed unevenly. However, since Ndolè is a fairly delicate soup, if you have doubts about the quality of the rest, it is better to throw it away rather than keep it at the risk of getting indigestion.
