There are no plans as of yet for me to stop wetting you're appetite for the colourful cuisine from mama Africa. So without further ado this months dish is the national dish of a vibrant west african country, Cameroon.
Ndole consists of a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
This dish originated in the coastal region of Douala (capital city of Camerron) but is a celebrated delicacy for people all over the country. The scientific name of the vegetable used to prepare Ndole isVernonia amygdalina – however it is more commonly known as “bitterleaf”, Ewuro or Etidot depending on the region of Cameroon you happen to be in. The plant is named because of its natural bitter taste; it requires a complex but fascinating washing process to reduce its aridity. However, once cooked with tasty spices, dried fish, beef, and ground peanuts, this vegetable delicacy becomes a savory, mouth-watering meal, especially when served with rice, boiled, or fried plantains.
The ingredients are as follows;
½ pound cooked shrimp/dried fish/meat (optional)
For preparing Ndole, the bitter leaves are soaked and boiled. Shrimp and choice of meat are cooked until tender. Then, the boiled peanuts are skinned and blended with water to form a paste, which in turn is poured in a pot and cooked with onion, garlic, ginger, salt and pepper.
It can be served with the side dish of your choice (rice, plantain etc).
Until next time ( I mean it! )
Ben
@creativafr | @kwesitheauthor