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Ndolé – Around the World, Episode 30: Cameroon

Name: Ndolé – Around the World, Episode 30: Cameroon
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Ingredients: 600 g Beef; 200 g Prawns; 500 g Blanched peanuts; 4 Onion; 6 Garlic cloves; 300 g Bitterleaf; 2 Maggi cubes; 1 tbsp Crayfish powder; 3 Scotch bonnets; 150 ml Vegetable oil; Salt; 4 Ripe plantains

In this series, I’m cooking a dish from every country in alphabetical order, and today we’re in Cameroon. Ndolé is the country’s national dish – a slow-cooked stew of beef, peanuts and bitter leaves that’s deeply savoury, nutty, and rich. It’s usually finished with prawns on top and served with sweet steamed plantains on the side.

Prep

25m

Cook

1h 30m

Total

1h 55m

Ingredients

Method

Turn cooking mode on

Step 1

Add the beef to a large pot with one sliced onion, one Maggi cube, and a good pinch of salt. Pour in enough water to just cover and simmer gently for 45–60 minutes, until the beef is tender and the stock rich and flavourful. Top up with a little extra water if needed.

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For

4

M

I

600

g

Beef, shin, chuck or brisket, diced

200

g

Prawns, peeled and deveined

500

g

Blanched peanuts

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Ndolé – Around the World, Episode 30: Cameroon

In this series, I’m cooking a dish from every country in alphabetical order, and today we’re in Cameroon. Ndolé is the country’s national dish – a slow-cooked stew of beef, peanuts and bitter leaves that’s deeply savoury, nutty, and rich. It’s usually finished with prawns on top and served with sweet steamed plantains on the side.

Prep

25m

Cook

1h 30m

Total

1h 55m

Ingredients

Method

Turn cooking mode on

Step 1

Add the beef to a large pot with one sliced onion, one Maggi cube, and a good pinch of salt. Pour in enough water to just cover and simmer gently for 45–60 minutes, until the beef is tender and the stock rich and flavourful. Top up with a little extra water if needed.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

4

M

I

600

g

Beef, shin, chuck or brisket, diced

200

g

Prawns, peeled and deveined

500

g

Blanched peanuts

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Comments

Cancel

More to explore

Bangladeshi Mustard Fish Curry

20 minutes

Manchester Egg with Oxford Sauce

1 hr 5 mins

Spicy Cheese & Beans on Toast

15 minutes

Crispy Viennese Schnitzel with Tangy Potato Salad

1 hour

Creamy Garlic Prawn Pasta

Kabuli Pulao

2 hr 30 mins

Treacle Sponge & Custard

1 hr 10 mins

Pad Kra Pao: Spicy Thai Basil Stir-Fry

30 minutes

Powered by

Ndolé – Around the World, Episode 30: Cameroon

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Comments

More to explore

Ndolé – Around the World, Episode 30: Cameroon

Next

Comments

More to explore