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.

Ingredients

Method

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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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Notes

If using spinach instead of bitterleaf, just blanch briefly for 1–2 minutes and drain.

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