Ndolé — Cameroon's National Dish

Préparation

1. 1

   Prepare the ndolé leaves: blanch them in salted boiling water for 15 minutes to remove the bitterness. Drain, press well and rinse in cold water. Repeat 2-3 times if needed.

2. 2

   Soak the dried shrimp for 15 minutes, drain and roughly blend with the garlic, onion and ginger to form an aromatic paste.

3. 3

   Cook the cubed beef in salted water with a Maggi cube for 30 minutes. Drain and keep the stock.

4. 4

   Heat the palm oil in a large pot. Fry the spice paste for 10 minutes over medium heat, stirring constantly.

5. 5

   Add the peanut paste diluted in 300ml of stock. Mix well and simmer for 10 minutes.

6. 6

   Stir in the well-drained ndolé leaves, the cooked beef and the fresh shrimp. Mix and cook over low heat for 20 minutes.

7. 7

   The sauce should be smooth and coat the leaves. Adjust the salt. Serve hot with boiled plantain, miondo (cassava sticks) or rice.