Ndolé with shrimp and beef: the authentic Cameroonian recipe

Cameroon’s unofficial national dish, ndolé marries the tamed bitterness of Vernonia amygdalina leaves with the smoothness of groundnut paste, lifted by shrimp and meat. It is THE dish for big occasions in Douala — and one of the most requested by the diaspora. Here is the full recipe, the way it’s made in the Littoral.

Ingredients (serves 6)

• 500 g washed ndolé leaves (fresh or ready-prepared in a ball)
• 500 g beef (shin or chuck)
• 300 g fresh shrimp + 100 g dried shrimp (djanga)
• 400 g raw shelled groundnuts
• 2 onions, 6 garlic cloves, fresh ginger
• 15 cl oil (or refined palm oil to taste)
• Chilli, salt, stock cube (optional)

Method (1 h 30)

1. The leaves: if fresh, boil them with a little baking soda (or food-grade potash) for 20 min, then wash in several changes of water, pressing hard to tame the bitterness. Chop finely.
2. The groundnuts: boil for 15 min, then blend into a smooth paste with a little cooking water.
3. The meat: simmer with onion, garlic, ginger and salt until tender. Reserve the stock.
4. Assembly: in a pot, pour in the groundnut paste and the stock, let it thicken for 15 min over low heat, stirring. Add the leaves, the meat, the dried shrimp, then the fresh shrimp sautéed separately. Simmer 20 min.
5. The finishing touch: fry sliced onion and the remaining garlic in hot oil, pour over the ndolé, stir and adjust the seasoning.

The 3 pitfalls to avoid

• Poorly tamed bitterness: don’t skip either the pre-cooking of the leaves or the successive washes.
• Groundnut paste too greasy: use boiled (not roasted) groundnuts, otherwise the taste turns to peanut butter.
• Too much water: ndolé is served thick, not as a soup.

Serve with fried ripe plantains, miondo/bobolo (cassava sticks) or rice.

Frequently asked questions

How do you remove the bitterness from ndolé leaves?

Cook with a little baking soda or food-grade potash, then wash 3 to 4 times in clean water, pressing the leaves each time.

Can ndolé be made without shrimp?

Yes — a 100% meat version, or even with smoked fish. Dried shrimp, though, give the classic “Douala-style” taste.

Where can I buy good ndolé leaves?

At markets or from producers and processors — you can also find them on the Jangolo marketplace, including for the diaspora.

Read also

Another Cameroonian favourite: Poulet DG, the “Director General” chicken.