Cameroon | Recipe

Ndolé

Cameroon's national dish — bitter leaves cooked down with ground peanuts, crayfish, and prawns into a rich, complex stew. Earthy, nutty, and deeply satisfying.

Country
Cameroon
Region
Central Africa
Time
90 min
Serves
6
Level
hard
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Recipe overview

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Ndolé is the pride of the Douala people of coastal Cameroon and has been elevated to the status of national dish. The key ingredient — ndolé or bitter leaves — must be washed multiple times to reduce bitterness before being combined with ground peanuts and protein. The dish is labour-intensive but deeply rewarding, and no Cameroonian celebration is complete without it.

What the dish tastes like

Cameroon's national dish — bitter leaves cooked down with ground peanuts, crayfish, and prawns into a rich, complex stew. Earthy, nutty, and deeply satisfying.

When to cook it

Best for Weddings, national holidays, family celebrations, with a hard cooking level and about 90 minutes total.

What to serve alongside it

Boiled plantains, rice, or miondo (cassava sticks)

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Servings: 6

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How to cook it

Step-by-step instructions

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1
Wash the bitter leaves
Place bitter leaves in a large bowl of water, squeeze and wash vigorously to remove bitterness. Repeat at least 3 times until the water runs relatively clear. Boil the washed leaves for 15 minutes, then drain.
If using spinach as a substitute, skip the washing — just wilt briefly.
Boil leaves 15:00
2
Prepare the peanut paste
Roast raw peanuts in a dry pan until golden. Grind in a blender with a little water to form a smooth paste.
Alternatively, use 200g of natural smooth peanut butter.
Roast peanuts 05:00
3
Cook the aromatics
Heat palm oil in a large pot. Sauté the onion until translucent. Add garlic and ground crayfish, cooking for 2 minutes until fragrant.
Cook aromatics 07:00
4
Build the stew
Add the peanut paste to the pot and stir continuously for 5 minutes. Add the drained bitter leaves and stock cube. Stir to combine and cook for 20 minutes on medium-low heat.
Stir frequently to prevent the peanut paste from sticking to the bottom.
Cook stew base 20:00
5
Add the prawns
Add the prawns to the stew and cook for 8-10 minutes until pink and cooked through. Taste and adjust seasoning.
Cook prawns 10:00
6
Serve
Serve hot with boiled plantains, rice, or miondo. The stew should be thick and glossy.
Ndolé tastes even better the next day as the flavours deepen overnight.

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