Recipe
Cameroonian Ndolé (Bitterleaf & Peanut Stew)
A Cameroonian bitterleaf stew with tender beef, creamy ground peanuts and prawns, finished with palm oil and served with sweet fried or baked plantain for a rich, balanced meal.
Ingredients
For the stew
To serve
Method
30 mins prep75 mins cook105 mins total
Simmer the beef in 500ml water for 35 minutes until tender; reserve 300ml of the cooking liquid.
Blend or pound the peanuts with 150ml of the reserved liquid to make a smooth paste.
Heat the palm oil and cook onion, garlic, ginger and chilli for 8 minutes. Stir in the peanut paste and remaining stock.
Add the bitterleaf and beef and simmer for 25 minutes, stirring often, until thick.
Add the prawns for the final 5 minutes. Fry or bake the plantain separately and serve alongside.
Notes
Rinsing bitterleaf controls its bitterness; repeat if it tastes especially sharp. Do not overcook the prawns.
About this recipe
Ndolé is a deeply savoury Cameroonian stew built around bitterleaf, ground peanuts and tender beef. The greens bring a pleasant bitterness, while the peanut paste gives the broth body and a rounded, nutty richness. Prawns are added at the end so they stay succulent rather than turning rubbery.
Rinse and squeeze the bitterleaf thoroughly before cooking, adjusting the rinsing if it tastes especially sharp. Simmer the beef until tender, reserve its cooking liquid for the peanut paste, then let the greens and beef thicken together. Serve the finished stew with ripe plantain, fried or baked until golden.
