Cameroonian Ndolé: The Authentic Recipe with Beef and Shrimp (Step-by-Step)

Ndolé, Cameroon's national dish

Ndolé is Cameroon's signature dish, made from slightly bitter ndolé leaves (Vernonia amygdalina), combined with a peanut or pumpkin seed (egusi) paste, beef, dried or fresh shrimp, and red palm oil. This dish is a must at celebrations, ceremonies and family meals.

Dried or frozen ndolé leaves are available on Afasin, making it possible to prepare this dish anywhere in France.

Ingredients for 6 people

• 400g ndolé leaves (dried → rehydrate, or frozen)
• 500g beef (chuck or shin)
• 250g fresh shrimp or 100g dried shrimp
• 200g raw shelled peanuts (or unsweetened peanut paste)
• 3 tbsp red palm oil
• 2 onions
• 4 garlic cloves
• 1 piece fresh ginger (3cm)
• 2 tomatoes
• 2 stock cubes
• Salt, pepper, chilli (to taste)

Preparation (about 2h30)

Step 1: preparing the ndolé leaves (1h)

Ndolé leaves have a natural bitterness that needs to be reduced. For dried leaves: rehydrate for 30 minutes in warm water, then boil 3 times, changing the water each time (5 minutes per boil). For frozen leaves: thaw and boil once for 10 minutes. Press firmly to extract as much of the bitter water as possible. Chop coarsely.

Step 2: cooking the beef

Cut the beef into 3cm cubes. In a pot, sauté the chopped onion in palm oil, then sear the meat for 5 minutes. Add the crushed garlic and ginger, chopped tomatoes, and stock cubes. Cover with water and simmer for 45–60 minutes until the beef is tender. Reserve the cooking broth.

Step 3: preparing the peanut paste

Dry-roast the peanuts in a pan for 10 minutes, then let cool. Blend with a little water until you get a semi-smooth paste. Alternatively, use unsweetened peanut paste (100% peanuts) directly.

Step 4: assembling the ndolé

In the pot with the beef, add the ndolé leaves, the shrimp, and the peanut paste. Mix, gradually adding the reserved broth to reach a creamy but not too runny sauce. Cook over medium heat for 20–25 minutes, stirring regularly. Adjust salt, pepper and chilli. The sauce should coat the spoon.

Serving and side dishes

Ndolé is served hot, with:

• Miondo (cassava sticks) — the classic Cameroonian pairing
• Fried plantain (alloco)
• White rice
• Bobolo (fermented cassava wrapped in leaves)

Storage

Ndolé keeps for 3–4 days in the fridge and freezes very well (2–3 months). Its flavour intensifies the next day.

Vegetarian variation

Replace the beef with shiitake mushrooms or African eggplant, and the shrimp with sun-dried tomatoes. The ndolé leaves and peanut paste alone provide all the dish's aromatic richness.