Ndolé is a celebrated Cameroonian dish that combines carefully washed bitter greens with ground peanuts, meat, and seafood in a thick, savory stew.
This version simmers beef until tender, builds a smooth peanut base, and folds in shrimp near the end so the seafood stays juicy.
If using preserved bitterleaf, rinse and squeeze it several times before cooking to tame excess bitterness without removing its distinctive character.
Serving Suggestions
Serve ndolé with boiled ripe or green plantains, miondo, bobolo, rice, or yams. Add fresh chile at the table for extra heat.
Recipe Notes
Frozen bitterleaf is ideal when available; a mix of spinach and a small amount of dandelion greens is a practical substitute. Refrigerate for up to three days.
Cameroonian Ndolé with Beef and Shrimp
A rich Cameroonian bitterleaf and peanut stew with tender beef, shrimp, aromatics, and gentle chile heat.
Equipment
- Large heavy pot
- Blender or food processor
- Fine-mesh sieve
- Wooden spoon
Ingredients
Beef and Greens
- 1 lb beef chuck cut into 1-inch pieces
- 1 lb frozen bitterleaf thawed, rinsed, and squeezed dry
- 8 oz large shrimp peeled and deveined
- 4 cups water or low-sodium beef stock divided
- 1 tsp bouillon powder optional
Peanut Base
- 1 1/2 cups unsalted roasted peanuts
- 2 tbsp neutral oil
- 1 large yellow onion chopped
- 4 cloves garlic chopped
- 1 tbsp fresh ginger chopped
- 1/2 tsp ground white pepper
- 1 large habanero chile left whole for mild heat or minced for more
- 1 tsp fine salt plus more to taste
Instructions
Cook the Beef and Peanuts:
- Place the beef in a heavy pot with 2 cups water or stock and the bouillon powder. Bring to a simmer, cover, and cook for 40 to 50 minutes until tender.
- Blend the peanuts with 1 1/2 cups water or stock until very smooth, adding a little more liquid if needed.
Finish the Ndolé:
- Heat the oil in a separate large pot. Cook the onion for 6 minutes, then add the garlic, ginger, and white pepper for 1 minute.
- Stir in the peanut mixture and simmer gently for 15 minutes, stirring often. Add the cooked beef with its broth, the bitterleaf, habanero, and salt.
- Simmer uncovered for 15 minutes until thick. Add the shrimp and cook for 4 to 5 minutes, just until opaque. Remove the whole chile before serving if used.
Notes
- Peanut sauce scorches easily; stir frequently and keep the heat moderate.
- The finished stew should be thick enough to mound on a spoon, not soupy.
Nutrition
Calories: 520kcalCarbohydrates: 20gProtein: 39gFat: 34gSaturated Fat: 8gCholesterol: 125mgSodium: 620mgFiber: 7gSugar: 5g