📝 About This Recipe
Ndole is the crown jewel of Cameroonian cuisine, a rich and creamy stew made from nutrient-dense bitterleaf and ground peanuts. This Halal version honors tradition by using premium cuts of beef and smoked fish, creating a complex flavor profile that is simultaneously earthy, nutty, and savory. It is a celebratory dish, often served at weddings and feasts, known for its velvety texture and soul-warming depth.
🥗 Ingredients
The Protein Base
- 2 lbs Halal Beef Chuck (cut into 1-inch cubes)
- 2 pieces Smoked Fish (Cod or Catfish) (cleaned, deboned, and flaked)
- 1/2 cup Small Dried Shrimp (Crayfish) (ground into a fine powder)
The Nut & Herb Paste
- 3 cups Raw Peanuts (Skinless) (boiled for 10 minutes until soft)
- 2 medium White Onions (roughly chopped)
- 6 pieces Garlic Cloves (peeled)
- 2 inches Fresh Ginger (peeled and sliced)
The Greens
- 200 grams Dried Bitterleaf (thoroughly washed and squeezed to remove bitterness)
- 2 cups Fresh Spinach (finely chopped (optional, to balance bitterness))
The Sizzle & Seasoning
- 1/2 cup Vegetable Oil (divided)
- 2 cubes Beef Bouillon (Halal certified)
- 1 teaspoon Salt (or to taste)
- 1 piece Habanero Pepper (kept whole for aroma or pierced for heat)
👨🍳 Instructions
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1
Place the beef cubes in a large pot with half of one chopped onion, one bouillon cube, and enough water to cover. Simmer over medium heat for 30-40 minutes until tender.
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2
While the beef cooks, boil the raw peanuts in a separate pot for 10-12 minutes. Drain and allow to cool slightly.
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3
In a blender, combine the boiled peanuts, the remaining chopped onion, garlic, and ginger. Add a splash of water and blend into a very smooth, thick paste.
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4
Prepare the bitterleaf: If using dried/frozen leaves, wash them repeatedly in cold water, squeezing tightly between rinses until the water runs clear and the bitterness is reduced to your liking.
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5
Once the beef is tender, add the flaked smoked fish and the ground crayfish to the pot. Let simmer for 5 minutes so the flavors meld.
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6
Pour the blended peanut paste into the pot with the meat. Stir constantly to prevent the peanuts from sticking to the bottom or burning.
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7
Add the whole habanero pepper and the second bouillon cube. Lower the heat to medium-low and simmer for 15 minutes. The sauce will thicken and turn a light creamy color.
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8
Stir in the washed bitterleaf (and spinach if using). Mix thoroughly so the greens are fully incorporated into the peanut sauce.
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9
In a separate small frying pan, heat the remaining vegetable oil until shimmering. Add a few slices of onion and fry until golden brown and fragrant.
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10
Perform the 'Sizzle': Pour the hot onion-infused oil directly over the Ndole in the main pot. This step is crucial for the authentic aroma and glossy finish.
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11
Give the pot one final gentle stir. Taste and adjust salt if necessary. Let it sit for 5 minutes off the heat before serving.
💡 Chef's Tips
To ensure the bitterleaf isn't overpowering, boil it with a pinch of baking soda for 5 minutes before the final wash. Always use raw, unroasted peanuts for the authentic creamy texture; roasted peanuts will change the flavor profile entirely. Stir the pot frequently once the peanuts are added, as they contain high protein and fats that can scorch easily. If the stew is too thick, thin it out with a little leftover beef stock rather than plain water to maintain the depth of flavor.
🍽️ Serving Suggestions
Serve hot alongside 'Miondo' (fermented cassava sticks) for the most traditional experience. Pairs beautifully with fried ripe plantains for a touch of sweetness to balance the bitterleaf. Serve over a bed of fluffy white basmati rice or with boiled yams. Accompany with a side of spicy ginger-infused lemonade or a cold hibiscus tea (Bissap).