Ndole – An aromatic Cameroonian spinach stew made of spinach and bitter leaves – flavored with garlic, crayfish and fortified with shrimp and beef. Comfort food at its best.
At the top of my favorite Cameroonian dishes is Ndole. Oh yes! A dish I learned to cook from my childhood friend Lawrence, who is an amazing cook.
If you attend a Cameroonian party it is always present and when cooked properly flies off the table. You know why?
It is absolutely irresistible!!!
A combination of peanuts, bitter leaves (substitute spinach), meat (stock fish, shrimp,) crayfish (dried shrimp) and oil. It tastes like stew spinach dip, but even better! With aromatic spices and meat. Can be prepared in so many ways with more or less vegetables and meat depending on personal taste.
If I could eat this every day I would, It is rich, high in calories and loved by many. Often referred to as the national dish of my home country Cameroon.
For my health conscious peeps; cut back on the the oil and peanuts. And go heavy on the spinach. (If you are watching your waistline.)
If using fresh spinach, wash the leaves well, rinse properly and then chop the spinach and blanch for 2 minutes. Frozen chopped spinach works just as well. If you can’t get a hold of bitter leaves then by all means use spinach.
Bitter leaf is one of those vegetables that can be cultivated anywhere as oppose to certain vegetables that can only flourish in certain temperatures and places.
So if you are a gardener you can plant it and enjoy fresh bitter leaf anywhere you are. True to its name, bitter leaf is very bitter. You have to wash it (rubbing the leaves together) thoroughly before cooking till most of the bitterness is gone. Using carbonated soda can also aid in this process.
Notes
- If using dry bitter leaves soak overnight and cook for 15 minutes using 1 teaspoon of bicarbonate soda. Rinse thoroughly and drain.
- You can use any combination of the meat. More or less according to preference
- Dry Crayfish can be bought in African Stores and if you are lucky you can get some at hispanic or asian markets. It is still delicious without it.
- Soak stockfish overnight to help tenderize the fish
- This dish is best with its time-honored mate, Miondo/Bobolo (fermented cassava) or how my niece calls it “bobolow” and is exciting in the company of Plantains (boiled or fried).
- 2 Tablespoons Maggi ( Bouillon)
- 1 large Onion ( sliced)
- 1 pound (about 2 cups )Groundnuts/Peanuts(Skinless)
- 1/2 pound shrimp
- 1/2 pound stockfish
- 1/2- 1 pound Stew beef (cut in chunks
- 4-5 garlic cloves
- 3/4 cup Crayfish (ground)
- 3/4 -1 pound Washed bitterleaves (sub frozen spinach)
- 2-3 cups oil
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In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.
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Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending .Add to the mixture of beef and stockfish.
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Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.
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Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and Maggi. You might have to add more later
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Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more
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While the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Add the shrimp, stirring constantly until they just turn pink. Slice and add the remaining onions stir for a few more minutes.
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Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot with any of the sides mentioned above.
Non-African who is trying her hand at new foods from different countries. I tried preparing this recipe and while it tasted delicious, the dried bitter-leaf I used stayed very stringy and in a tangled mass in the stew pot. I followed the instructions for soaking and boiling with bicarbonate soda- any other tips for getting the bitter leaf to incorporate into the dish more evenly?
Hi Sarah, sorry to hear about this. This is what I would do , slightly pulse the bitterleaf in a food processor after soaking in water, to shredd it before washing , it would help prevent the tangled mass in the pot. Hope this helps
I’m looking forward to trying this recipe! My local African store has both smoked and unsmoked dried fish. Which would you recommend? Thanks very much!
I would perhaps go with with smoked one, but either of those two is fine.
I’ve been looking for an Ndole recipe for a long time. Can you make a video of you making it.
Thanks so much!
I’ll add this to my list. Thanks for stopping by.
serves 15
How much is one serving of Ndole?
serves 15
I just wanted to say that your Ndole recipe is Sooo GOOD! I have made this twice, doubled the amount the 2nd time, and froze them in small containers. I used smoked turkey legs, but I omitted the crayfish, and this dish was still the BOMB! I also ate this for breakfast, lunch, and sometimes for dinner, along with the plantains I cooked.
**Happy Dance** Glad you love it, Michelle, as much as I do. What a great pairing you have – Ndole and plantains. So drool-worthy!
Hi Imma,
Can spinach be used together with dry bitterleaf?, as fresh one is hardly available around.
Regards,
Gerald
Hi Gerald,
Yes, I use it all the time-Half and half . I tried it with spinach only as it still taste good , without the bitter taste . Happy Cooking !!
I also live in Maryland and I visit stores that carry a lot of African products. If I am looking in the freezer department will the bitter leaves be labeled “bitter leaves” or do they have another name? Also what is stockfish – is this dried or fresh fish?
Many thanks. Looking forward to trying this.
Yes they will. Stock fish is un salted dried fish. You have to soak it over night before cooking .
I read a great book about the healthfulness of traditional diets and it mentioned the Cameroonian diet so I was curious to try some. I can’t believe I’ve lived so long without Cameroonian food! This Ndole recipe was my very favorite (and my husband loved it too!) I did reduce the oil a bit, but still wonderful.
I also tried your African Pepper Sauce, Red Red, and Tatale recipes. (Also the Pork Chops with Mango Salsa and Stuffed Baked Plantains). Everything was wonderful. Thanks so much for the great recipes. I can’t wait to try more!
OH WOW! Thanks for giving trying out my recipes .I totally dig ndole too! Sooo Full of flavor, can’t seem to get enough of it .
So kind of you to take the time out to share your thoughts with me.
I’m excited to make this lovely dish, but a couple of my dining companions do not eat beef. What would your recommendation be? Would you use a replacement, or simply omit?
Hi Johana! I would go with go with chicken- I actually prefer chicken over beef. Or such omit completely and double the shrimp. Do let me know how it works out for you . Thanks!
Hello there and thanks for all your recipes. My husband is cameroonian and i am now trying to learn how to prepare some meals of his home land. I had a question in reference to this recipe about the 3 cups of oil. In the last step#7 it says(Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot ???? Are you actually putting the 3 cups of oil in the whole pot????? I am sorry to question this but i want to be sure. It is my goal to try and prepare one of your recipes each week.
Yes, most people do. Some of the oil is used for frying the beef. Start with about a cup and go from there. You can always add more at the end.
What kind of oil did you use. Palm oil or groundnut oil. Thanks
I used groundnut oil
This is a lovely mix of peanuts and vegetables. Bitter leaf is called onugbu by my people the Igbo tribe in Nigeria . Africa is indeed endowed with lovely dishes. I love peanuts I definitely will be trying this out and linking back to you. I blog about Nigerian foods and other delicious recipes from around the globe at http://www.mydiasporakitchen.com. I love your site and the rich culture it showcases. Keep up the good work.
This is great. I am Nigrian. I just finished a plate of Ndole. This is my first time. It is very delicious
Glad you enjoyed it !!! So happy hear this. This dish transcends boarders… Sooooo enjoyable!!!
Merci Emma. Loving it.
Par de quoi! Glad you are .
Hi! I was born in my father’s native country of Cameroon and grew up in Yaounde until I moved to my mother’s native country of the United States back when I was in high school in 1996. Anyways, I always enjoyed eating ndole when I was living in Cameroon, but I haven’t been back to visit since 2000 (been busy with work). I saw your blog online as I was researching ways to make ndole here in Indiana where I currently live. Like many other states, Indiana is not a state with easy access to African stores so the only way I get the ingredients I need to make ndole is if I can buy them online. Through your blog I discovered Nina International which made me very excited because I never knew I could buy bitter leaves online, let alone in the United States. While I’m continuing to do my online research, I have a few questions I would really appreciate if you could help me answer them or point me in the right direction. First, what kind of skinless peanuts do you use to make ndole as there are tons of different types of peanuts I see online? Sorry, I’m not a peanut expert, but would like to know the type of peanut I should look for. Do you have a manufacturer brand and/or specific name of a type of peanut I could use to find what I need? Also, do you know any great online websites you could share where I could buy the ingredients I will need to make ndole and African food in general? Because of your blog, I feel like I’m one step closer to eating my childhood favorite Cameroonian meal again. Thank you! Now if only I could also make Miondo/Bobolo here in the United States I would feel complete :-).
Hi Michael, Glad you are here. And I so understand the cravings for childhood favorites.
– Any skinless peanuts would work – really do not have preference, you can easily pick get them in Asian super markets.
– Here is an African Storehttp://tropicalfoodinc.com/contact_us.php in Maryland that sells African and Cameroonian hard to find groceries. Guess what? they even carry miondo. Yes your lucky day. Hope everything turns out well for you. Happy cooking
I love that but bitterleaf need not be bitter after washing it.cuz we wash it here with what we call here«cangwa».what we do is we boil water first and when d water is boile we put in enough cangwa and bitterleaf.when d bitterleaf get soft u take out from d fire and wash with hands ensurx u wash every trace of d cangwa.rince well and it’s ready now to be used
Thanks for sharing with us!
Do you use raw peanuts as the sauce base or do the peanuts need to be roasted? Thanks.
I do not roast the peanuts I use raw peanuts- boil them,then blend. It is most often made with peanuts that have their skin removed . However, you can use peanuts with skin if you can’t find the latter.
can I substitute almond for peanut
I don’t see why not. Let me know how it works for you!
HEY GREAT RECIPE YOU HAVE HERE . THANKS SO MUCH WILL COOK THIS ON MY HUSBAND BIRTH DAY . PLS I NEED TO COOK FOR 10 PPLE HOW DO I DO THE ESTIMATES? THANKS
Jaff, I measured out the ingredients in pounds. So it is easier to know the exact measurement. I live in Los Angeles and everything is sold by the pound. We get our bitter-leaves dried from Africa or African Markets.
What do you mean by 1 pound of bitterleaf? im not too clear on the ‘pound’ measurements here. Ndole here is usually sold as round sizeable lumps, about the size of an orange, and already washed. So by 1 pound do you mean 1 lump?
Thanks for the recipes. Tried your mbongo the other day and it was a blast at home!
how bitter should this ndole taste? i made some using bittermelon leaves…is that a good alternative to bitter leaf? i can only find bittermelon leaves in my area. the dish tastes pretty good but i think i added toooo many bittermelon leaves, as it was a bit too, well…bitter. hehe. next time i won’t add as much bittermelon leaf.
Jason, bitterleaf should be slightly bitter after washing. What I do is add spinach to the soup to counter the bitterness. Thanks for stopping by!
Greetings from Montana,I am Uncle Bill,I also love to cook African Food,I have been lucky to have friend from there who teach me the “Real Stuff” As you can think African Ingredients are hard to find here in Montana! I have Friends send me Palm oil & Palm Butter,and some times Palm Wine. I love your web-site,Uncle Bill
Thanks Uncle Bill, I know what you mean about hard to find ingredients. Right now I need good quality crayfish. Thanks for stopping by!
Hi Imma, I am wondering why some Ndole looks greenish when cooked than others. I really like my Ndole to look green but don’t know how or is it because I use dried bitter leaf? I mix spinach and bitter leaf for my Ndole. Also, I never knew I could use spinach alone to prepare Ndole because I always mix it with bitter leaf. Thank you!!
Kelsey where do you get your bitter leaves? I think it makes a huge difference, ndole that has a pronounce green color uses fresh bitter leaves or one that has been lightly dried. Some African stores now carry fresh bitter leaves packaged by Nina International. I just picked up one in Maryland and have yet to try it. I do not buy the dried bitter leaves from the store anymore.
I have cooked ndole with spinach only and it taste great. However, you do not get the bitter flavor which gives ndole it’s distinctive flavor.
What about using kale?
Kale would do just fine.
Thank you!