Ndole recipe with meat and shrimps

Instructions:

Step 1: Prepare the Bitterleaf

The bitterleaf is the star ingredient of Ndole, but it needs to be properly prepared to reduce its bitterness. Wash the leaves thoroughly under cold running water, squeezing them gently to release any bitterness. You can also soak them in hot water for a few minutes before squeezing them. Repeat this process until the bitterness is gone, and the leaves are tender and ready for cooking. Set the prepared bitterleaf aside.

Step 2: Cook the Meat

In a large pot, add the beef or goat meat along with some water, a pinch of salt, and one of the Maggi seasoning cubes. Bring it to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the meat becomes tender. You can add a little more water as it cooks if needed.

Step 3: Prepare the Shrimp

While the meat is cooking, season the shrimps lightly with salt, pepper, and a dash of cayenne pepper (if using). Heat a small amount of vegetable oil in a pan over medium heat. Sauté the shrimps for 2-3 minutes until they turn pink and are cooked through. Remove them from the heat and set them aside.

Step 4: Make the Peanut Sauce

In the same pot, heat the palm oil and vegetable oil together over medium heat. Add the chopped onions, garlic, and grated ginger. Sauté for 3-4 minutes until the onions become translucent and aromatic. Add the chopped tomatoes and cook for another 5 minutes until they soften and release their juices.

Next, stir in the peanut paste or ground peanuts, allowing it to combine well with the onions and tomatoes. Add a little water or shrimp stock to create a creamy sauce. Season the mixture with the remaining Maggi cube, salt, and pepper to taste. Let this simmer for about 5 minutes, stirring occasionally.

Step 5: Combine the Meat, Shrimp, and Bitterleaf

Once the meat is tender and the peanut sauce is well-combined, add the cooked meat (along with its stock) into the pot. Stir well, then add the prepared bitterleaf, mixing it thoroughly into the sauce. Add the cooked shrimps and give the dish a final stir.

At this point, check the seasoning, adjusting with salt, pepper, or additional Maggi cubes as needed. Allow the Ndole to simmer for another 10-15 minutes on low heat, letting the flavors meld together. The bitterleaf should be tender and infused with the delicious peanut sauce.

Step 6: Serve

Once the Ndole is ready, remove it from the heat. It can be served with a side of plantains (fried or boiled), boiled yam, rice, or even fufu to complete the meal. The rich, savory flavors of the Ndole will shine through with every bite.

Tips for a Perfect Ndole:

• Use fresh bitterleaf: If possible, use fresh bitterleaf for the best flavor and texture. If you can’t find it, dried bitterleaf can be used, but make sure to wash it thoroughly to remove any dirt.
• Adjust the consistency: If the sauce is too thick, you can add more water or stock to reach your desired consistency.
• Customize the meat: If you prefer a different type of meat, you can easily substitute the beef or goat meat with chicken or pork.
• Spice it up: If you like your Ndole with a bit more heat, add extra cayenne pepper or fresh chili to the stew.

Conclusion:

Ndole with meat and shrimps is a delicious and hearty dish that embodies the flavors of Cameroon. The rich peanut sauce, tender meat, succulent shrimp, and earthy bitterleaf come together in perfect harmony, making it a memorable meal for any occasion. Whether you’re familiar with Cameroonian cuisine or trying it for the first time, this Ndole recipe will not disappoint. Enjoy!v