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BEST of Cameroon food : Shrimp Ndole !

August 11, 2014 by Denis 1 Comment

Shrimp Ndole.

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.”
LearnAfricanCuisine.com

Shrimp Ndole

Shrimp Ndole

 

Photo and recipe from LearnAfricanCuisine.com :

Ingredients:
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

Instructions:
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.

Stay tuned to BonVoyageurs.com for more Countries of the World as we share our joie de vivre from around the world.  Luxury escapes and city breaks to Quebec City, New York, Washington, Buenos Aires. In Europe, places like Paris France, Nice France, Provence and the Cote d’Azur (French Riviera), Tuscany and Florence in Italy, Rome, Napoli and the Amalfi Coast. In Asia, countries like China, India, Nepal and so much more!

Filed Under: Africa, Culinary Delights, Uncategorized Tagged With: Africa, around the world, Cameroon, city breaks, Food, Joie de vivre, luxury escapes, Ndole, Quebec City, Shrimp, Shrimp Ndole, Travel

« BEST of Cambodia food : Fish Amok !
BEST of Canada food : Tourtiere from Quebec City ! »

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Meet the Crew.

TOP 10 travel experts and influencers on social media and rated as one of the most influential travel bloggers in the world, Denis and Lynn Gagnon have been circling the globe for more than 45 years. Former international business travelers, they know how to travel - with class, comfort, and style. Members of the National Press Club, PTBA , NATJA and SATW. Wish to connect? Email them at [email protected].

A NEW addition to the BonVoyageurs team is Atlanta-based travel writer and culinary expert Dominique Gagnon, and travel photographer Justin Ellis. By day, Dominique designs and grows new meaningful consumer brands, while Justin is a neuroscientist and psychiatrist researching early brain development. By night, they are watching Chef's Table while plotting their next culinary and sport adventure.

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