NdoléBitterleaf and Peanut Stew
A classic coastal stew of bitterleaf simmered in a rich peanut sauce, finished with shrimp and crayfish for deep savory flavor. The slight bitterness of the greens balances the creamy sauce, making it a festive and unmistakably Cameroonian main dish.
Prep
40m
Cook
1h 5m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 300gBitterleaf (well rinsed)
- 220gPeanut Paste
- 350gShrimp (peeled)
- 60gCrayfish (crushed)
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 15gScotch Bonnet Chili (finely chopped)
- 80mlPalm Oil
- 2pcsBouillon Cube (crumbled)
- 8gSalt
- 3gBlack Pepper
Blanching
- 500mlWater
Stew
- 700mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil at 100°C (212°F). Add the bitterleaf, blanch briefly to soften it and reduce the bitterness, then drain well.
- 02
Heat the palm oil in a large pot over medium heat. Add the onion and cook until soft and lightly golden, then stir in the garlic and scotch bonnet chili.
- 03
Stir in the peanut paste and gradually add the water, mixing until the sauce is smooth and gently simmering.
- 04
Add the crayfish, bouillon cubes, salt, and black pepper. Simmer until the peanut sauce thickens slightly and loses its raw taste.
- 05
Add the bitterleaf and cook gently so it absorbs the sauce.
- 06
Add the shrimp and simmer until they are firm, opaque, and reach 63°C (145°F).
- 07
Let the ndolé rest for a few minutes before serving.
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