ndolé

Ndolé is a popular dish originating from Cameroon, a Central African country. It is a stew made primarily from ndolé leaves, which are a type of bitter leaf. These leaves are known for their distinctive, slightly bitter flavor and are often pounded or boiled to reduce their bitterness before cooking. The stew typically incorporates a protein source, such as beef, chicken, fish, or shrimp, and is often enriched with ground peanuts or peanut butter, which adds a creamy texture and nutty taste. Onions, garlic, and spices like ginger and chili peppers are commonly used to season the dish.

The preparation of Ndolé can vary, but a common method involves sautéing onions and garlic, then adding the prepared ndolé leaves and the chosen protein. The peanut component is then stirred in, and the stew is simmered until the flavors meld and the leaves are tender. It is traditionally served with a starchy accompaniment, such as rice, plantains, or couscous, making it a hearty and filling meal. Ndolé is considered a national dish in Cameroon and is a staple at celebrations and everyday meals, reflecting the country's rich culinary heritage. Its unique flavor profile makes it a distinctive and beloved dish within Cameroonian cuisine and among West African food enthusiasts.