Since Cameroon comes from the Portuguese word for “shrimp river”, it is only fitting that our featured dish for the country be the shrimp Ndole, made from essentially from peanuts, shrimp, and vegetables.
“Ndole is one of the national dishes of Cameroon. The Ndole is like the Cameroonian flag revered by her children and worshiped by the elders. The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. The Ndole can be eaten with Fufu, Cassava, yams, rice or fried plantains.”
Photo and recipe from LearnAfricanCuisine.com :
bitter-leaf – 1.5 lbs
beef with bones – cut into pieces – 1 lb
big yellow onions – 3 (divided) reserve 1 for garnish
celery – 1 branch or 1/3 of cup
fresh ginger – grated – 20 g
Afro Fusion All purpose Seasoning – 2 tsp (divided)
garlic – 6 cloves (divided)
Fresh peanut- depulped and parboiled for 5 minutes – 3 cups
leeks or scallion or green onion – 2
habanero (optional) – 1/2
salt – to taste
maggi bouillon – 2 (divided)
peanut oil – 1/2 cup ( divided) or to your taste
Keep your meat ( beef stock) – 3 cups
Prawn – 30
Crayfish ( Majanga) – 1 cup
Step 1) In a deep pot at medium fire, bring your meat to Boil with 1/2 onion, afro fusion seasoning, Maggi bouillon (cube) and salt. Cook until the meat is tender. Reserve.
Step 2) In a blender, blend to a paste peanuts previously boiled with ginger,1/2 onion, habanero and leek, celery and garlic (3 cloves). Reserve this paste.
Step 3) In a new pot over medium fire, add the peanut oil, sauté 1 onion diced, meat previously boiled without the juice, and add the peanut paste mixture. Cook for 25 minutes, stirring every 5-10 minute to prevent burning down
Step 4) Taste the salt and season as needed with Maggi Bouillon
Step 5) Add the crayfish (crushed dried shrimp)
Step 6) Add the ndole (bitter leaf) and cook 10-15 minutes until you obtain a thick paste ” Casserole”… The Base of your Ndole is Done!!!!!
FOR SERVING like LOCALS you need a GARNISH:
HOW TO MAKE THE NDOLE GARNISH: In a sauté pan, add 3 tbs of oil, fry the prawns seasoned already with salt, afro fusion seasoning and 3 garlic cloves minced. Cook for 3 minute until pink color is achieved. Add 1 onion minced and cook just 3-5 mins time to `get the color translucent. Pour this mixture over Your NDOLE 5 minutes before serving.
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