The Magic of Bitterleaf: What Makes Cameroonian Ndolé So Unique?

What makes ndole unique is the magic of bitterleaves and the combination of spinach, beef, peanuts, and seasonings. 

Ndole simply means bitterleaves in Cameroonian. These leaves are popular in West Africa and are mostly used in sauces and soups, especially in Nigeria. 

Background and Origin

Ndole is a must-have dish in Camaroonian tradition that has been passed from one generation to the next. The creamy-green dish has always been a Cameroonian staple with various variations when it comes to choice of meat, fish, shrimp, and seasoning. 

Ndole is popular in countries such as Nigeria, where peanuts are substituted with egusi. Ghanaians also make a sauce with the leaves of cocoyam called Kontomire, with or without egusi. This version of ndole is popular in Liberia, mostly called palava sauce.

Let’s get started on how to prepare ndole of Cameroon.

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How to Prepare Ndole

Key Ingredients for Preparing Ndole

• 3 Cups Peanuts (Peeled/Blanched)
• 3 Cups Dried Bitterleaves
• 1 Packet of Spinach 500g
• 1 Onion, chopped
• ¼ Cup Crayfish powder
• 1 tbsp Ginger Garlic Paste
• 1 tsp Salt
• 1 tbsp Seasoning Powder
• 1 Cup vegetable Oil
• 1 Cup Beef Broth

To Steam the Beef

• 1 kg Beef
• 1 tsp Salt
• 1 tsp Seasoning Powder
• 1 small onion, minced

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Instructions

1. In a pot, pour the bitterleaves and add the spinach. Add some water and boil them for 10 minutes. Once cooked, strain the hot water and then strain with cool water to do away with the bitterness.  With a clean hand, squeeze out any water from the cooked leaves.
2. Pour water on the blanched peanuts and boil for 10 minutes. Blend the peanuts into a fine consistency once it’s cooked. 
3. Season the beef with seasoning powder, Maggi cube, chopped onion, and salt to taste. Cook with a pressure cooker for 10 minutes on high heat.
4. In a sauce pan, pour the cooking oil. Fry the beef on medium heat until brown. Set aside.
5. Saute the chopped onion in the hot oil for 2 minutes. Add the blended peanut paste
6. Add the garlic paste, crayfish powder, salt, ginger paste, seasoning powder, and the beef broth. Stir, cover the pot and allow the Ndole to cook for about 5 minutes on high heat. Add the cooked bitterleaves and spinach. Give the sauce a good stir. Scoop in the fried meat. Cover the saucepan and let the ndole simmer for 2 minutes.
7. Serve ndole with boiled rice, yam, plantain, cocoyams, or potatoes.

Tips for Preparing Ndole

• Always strain the excess water from the cooked bitterleaves and spinach. 
• You can choose not to strain the bitterleaves with cool water.
• Refrigerate the rest of the ndole and thaw it the night before. 
• Add more meat, shrimp, and fish as you prefer.
• Always cook the peanuts before blending to prevent stomach upsets.

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Conclusion

Ndole is a special sauce you can prepare for family during festivities or special occasions. Remember to strain the cooked bitterleaves and spinach to remove the bitterness. And always use as much meat, shrimp, or fish as you desire.

Happy cooking!