Ndole (Cameroonian Bitter Leaf and Peanut Soup)
Ndole is a popular traditional soup recipe in Cameroon that is made with the combination of spinach and bitter leaves as well as crayfish, shrimp, and beef. It is also a recipe for ceremony.[1]
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Pot
Equipment
Bowl
Equipment
Stovetop
Equipment
Knife
Equipment
Cooking spoon
Equipment
Blender/grinder
Equipment
Saucepan
Equipment
Frying pan
Procedure
Season the beef in a big pot with salt, maggi, and one-third of the onions, then boil until the meat is soft.
Procedure
In the meantime, boil the stockfish with salt and water, then add it to the cooked beef. From the meat and stockfish you should get roughly 3 cups. Freeze or reserve the remainder.
Procedure
In a saucepan, boil the peanuts for around 10 minutes. Let it cool before pulsing or mixing it in a blender. Add to the meat and stockfish mixture.
Procedure
Grind half the remaining onion and garlic to a paste, then stir into the meat and peanut mixture.
Procedure
Add the crayfish, then boil it for 10 minutes, stirring often to avoid burning. Season with salt and maggi to taste. Later, you might need to add more.
Procedure
Add spinach or bitter leaves to the soup. Stir and continue to simmer for few minutes.
Procedure
Heat the oil in a frying pan while the ndole is simmering. Add the shrimp and stir continuously until they start to turn pink. Add all the remaining onions and stir again for a few more minutes.
Procedure
Add the shrimp and onion mixture to the soup pot, and stir continuously for about 2 minutes
Procedure
Serve hot.[2]
Photo: Ishtar19 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 17 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
