Cameroonian · Seafood

Ndolé

Name: Ndolé
Cuisine: Cameroonian
Ingredients: 250 g Raw blanched peanuts; 400 g Prepared washed bitterleaf; 600 g Raw peeled prawns; 25 g Dried shrimp, ground; 300 g Onions; 3 cloves Garlic; 15 g Fresh ginger; 60 ml Vegetable oil; 400 ml Unsalted vegetable stock; 6 g Salt; 300 g Long-grain rice; 1.2 litres Water

Servings

Ingredients

Raw blanched peanuts250 g
Prepared washed bitterleaf400 g
Raw peeled prawns600 g
Dried shrimp, ground25 g
Onions300 g
Garlic3 cloves
Fresh ginger15 g
Vegetable oil60 ml
Unsalted vegetable stock400 ml
Salt6 g
Long-grain rice300 g
Water1 ¼ litres

Original recipe serves about 4.

Method

1
Simmer the peanuts in 600 ml water for 20 minutes, then blend them with their cooking liquid until smooth. Rinse and squeeze the prepared bitterleaf, then chop it finely.
2
Heat 30 ml oil in a large pan. Cook half the sliced onions for 8 minutes, then add the minced garlic and grated ginger and cook for 1 minute. Stir in the peanut puree, stock, dried shrimp and salt; simmer gently for 20 minutes, stirring often.
3
Add the bitterleaf and simmer for 15 minutes. Add the peeled prawns and cook for 4–6 minutes, until opaque and at least 63°C.
4
Meanwhile, cook the rice in the remaining 600 ml water for 15 minutes over low heat, covered, then rest for 10 minutes. Fry the remaining onions in the remaining 30 ml oil until golden, about 10 minutes. Spoon them over the ndolé and serve with rice.

Recipe source: TheMealDB