Cameroonian Ndolé with Peanuts, Beef and Seafood
A Cameroonian stew of bitter ndolé leaves in a thick peanut sauce with beef, smoked fish and shrimp. Makes 6 servings; times are estimates.
Ndolé combines bitter-tasting leaves with a thick peanut sauce and protein. This version includes beef, smoked fish and shrimp; serve it hot with plantain, rice or bobolo. Hands-on preparation is estimated at 35 minutes, in addition to 30 minutes of soaking; cooking takes about 80 minutes.
Ingredient allergens
Allergen listDocumented presence
-
Crustaceans
Dried shrimp
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Dried ndolé leaves, Peanut paste, Beef, Chicken stock powder, Smoked fish, Peeled fresh shrimp, Onions, Garlic, Fresh ginger, Red palm oil, Chili pepper, Salt.
Method
- 01
Soak and boil the leaves
Cover the dried ndolé leaves with hot water and soak for 30 minutes. Drain and boil them in salted water for 15 minutes. Drain, rinse and repeat the boil if you prefer a milder flavor; set the drained leaves aside.
Ready to continue when: The leaves are hydrated and drained, and the water from the final boil has been discarded.
30 min - 02
Cook the beef
Put the beef in a pot with water, some of the chicken stock powder, some of the garlic and some of the ginger. Cook for 30 minutes, then set aside both the beef and the stock.
Ready to continue when: The beef is cooked and can be set aside with the stock.
30 min - 03
Make the peanut sauce
Thin the peanut paste with a little of the reserved hot stock until smooth. Heat the red palm oil in a pot and sauté the onion, remaining garlic and ginger; add the chili. Stir in the peanut cream, beef and dried shrimp. Simmer gently for 15 minutes, stirring.
Ready to continue when: The sauce is smooth and thick, with the beef and dried shrimp evenly mixed through it.
15 min - 04
Add the leaves and finish the stew
Stir in the drained leaves and flaked smoked fish. Add the peeled fresh shrimp if using. Simmer gently for 20 minutes; add a little of the reserved stock if the sauce becomes too thick. Taste and add the salt gradually.
Ready to continue when: The leaves are tender, the fresh shrimp are cooked if included, and the sauce coats the ingredients without becoming excessively thick.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Achu: an expression of the traditional culinary art of… (Camerún)Candidatura: Lista representativa 2026 ich.unesco.org/es/expedientes-2026-en-curso-01395?call=slideshow&id=02428&include=slideshow_…
State: Published after documentary validation; no “Tested” label is shown.