Piquant Cameroonian Ndole with Crayfish and Bitterleaf

Name: Piquant Cameroonian Ndole with Crayfish and Bitterleaf
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups dried bitterleaf; 1 cup raw peanuts; 1 large onion; 3 cloves garlic; 2 tablespoons vegetable oil; 2 cups crayfish; 1 pound beef; Salt; 1 tablespoon ground crayfish powder; 1 teaspoon black pepper; 1 bouillon cube; 1 teaspoon smoked paprika

A rich, nutty, and slightly bitter Cameroonian delicacy

Enjoy this traditional dish featuring the unique flavors of bitterleaf, peanuts, and succulent crayfish, all coming together for a truly piquant experience.

1 h 45 min
4
Intermediate

Ingredients

Ndole Base

2 cups dried bitterleaf

rinsed thoroughly

1 cup raw peanuts

ground

1 large onion

chopped

3 cloves garlic

minced

2 tablespoons vegetable oil

Protein

2 cups crayfish

cleaned

1 pound beef

boiled and chopped

Salt

to taste

Seasoning

1 tablespoon ground crayfish powder

1 teaspoon black pepper

1 bouillon cube

optional

1 teaspoon smoked paprika

Preparation

Preparing the Bitterleaf

Rinse bitterleaf

Rinse the bitterleaf multiple times under cold water until soft.

Ensure the bitterleaf is thoroughly washed to minimize bitterness.

Boil bitterleaf

Boil it for 10 minutes, then drain and set aside.

Add a pinch of baking soda while boiling to speed up softening.

Drain bitterleaf

Squeeze out excess water from the bitterleaf.

Preparing the Crayfish and Beef

Season and clean crayfish

Clean the crayfish and season with salt.

Boil beef

Boil the beef with a pinch of salt until tender.

Chop beef

Once cooked, chop the beef into bite-sized pieces.

Cooking Process

Sauté onions and garlic

Heat the oil in a large pot over medium heat. Add onions and garlic, sauté until soft.

Timing: 5 min; Heat: Medium

Add ground peanuts

Add the ground peanuts and keep stirring to prevent sticking.

Timing: 10 min; Ensure all peanuts are thoroughly ground to avoid chunks.

Combine all ingredients

Mix in bitterleaf, beef, and crayfish. Season with salt, ground crayfish powder, black pepper, bouillon cube, and paprika.

Timing: 20 min; Heat: Low to Medium

Plating & Serving