Considerado el plato nacional de Camerún, el ndolé combina hojas amargas con cacahuete y proteína animal, siendo un plato festivo central en las celebraciones camerunesas.
International
Ndole
Ndolé camerunés tradicional con cacahuete y hojas amargas, receta auténtica paso a paso.
- Cameroon
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 26 g
- Carbohydrates 18 g
- Fat 32 g
Story behind the dish
Preparation
Ndolé is a preparation from Cameroon with medium difficulty. Reserve about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g ndolé leaves (or bitter spinach, or a mixture of spinach and arugula).
- Have ready: 300 g of beef in pieces.
- Have ready: 200 g dried shrimp.
- Have ready: 200 g raw peanuts.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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If you use dried ndolé leaves
If you use dried ndolé leaves, soak them and boil them several times changing the water to reduce the bitterness; If using spinach, blanch it briefly. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Crush the raw peanuts with a little water until you obtain a…
Grind the raw peanuts with a little water until you get a paste. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the meat with onion and broth until tender
Cook the meat with onion and broth until tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the dried shrimp and diluted peanut paste.
Add the dried shrimp and the diluted peanut paste, cook for 20 minutes, stirring so it doesn't stick. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the drained ndolé (or spinach) leaves.
Add the drained ndolé (or spinach) leaves, cook for 20-25 more minutes until the sauce thickens. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust the salt and serve with cooked plantain or rice.
Adjust the salt and serve with cooked plantains or rice. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The bitterness of the ndolé leaves is intentional and part of the character of the dish; If you use spinach, the result will be softer.
- The peanut paste should be cooked long enough so that it loses its raw flavor.
Variations
- Ndolé with smoked fish instead of dried shrimp.
- Vegetarian version only with peanuts and vegetables.
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