Piquant Cameroonian Ndole with Crayfish and Bitterleaf
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
Protein
Seasoning
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.
Add ground peanuts
Add the ground peanuts and keep stirring to prevent sticking.
Combine all ingredients
Mix in bitterleaf, beef, and crayfish. Season with salt, ground crayfish powder, black pepper, bouillon cube, and paprika.
Plating & Serving
Piquant Cameroonian Ndole with Crayfish and Bitterleaf
Piquant Cameroonian Ndole with Crayfish and Bitterleaf
Serve
Serve the Ndole warm in a large communal dish, allowing each guest to help themselves alongside traditional sides.