Plat principal
Ndolé with Shrimp
Ndolé is the Cameroonian name for edible varieties of Vernonia. It is a leafy vegetable plant whose leaves are eaten green and, to a lesser extent, dried. The leaves and roots also have therapeutic properties.
Prep45 min
Cooking1 h 30
Total2 h 15
Servings6
DifficultyMedium
Calories450 kcal
Preparation
2 h 15- Cook pieces of meat (stewing-type meat) in salted water or a vegetable broth until tender (about 1 hour); while waiting you can prepare the rest!
- Take the Ndolé leaves (1 bunch) and boil them in a large amount of water with added rock salt (ask for natron, salt originating from Lake Natron); stir throughout the roughly 30 minutes of cooking, but cover between stirrings!
- Remove the leaves and wash them in water several times, draining them carefully by pressing between your fingers. (NB: Check the bitterness of the leaves before cooking.)
- Shell a large plate of fresh peanuts, soak them for two hours in water, then grind them very finely with a mill or pestle (a blender is also fine!).
- Take the drained balls of leaves and chop them very finely with a knife into thin strips, small pieces, finely minced in short!
- Mix the ground seasonings (crushed tomato, a little tomato paste, crushed garlic, sliced onion, chili pepper and crushed basil, salt and a Maggi cube).
- In a large pot, heat peanut oil very hot and throw in all the previously prepared seasonings, stir for a few minutes, then to finish add about half a liter of water, then a little later another half liter of water, then the ground peanuts and a little more depending on the consistency of the mixture, which should be very liquid.
- Add the cooked meat, or the fresh or smoked fish, fresh or smoked shrimp (uncooked), and heat covered for 30 minutes.
- Then add the crushed Ndolé leaves and mix until you obtain a smooth paste.
- Cook covered and stir regularly so it does not burn, for about 20 minutes until the mixture thickens as the water evaporates.
- Add a Maggi cube at the last moment if necessary. Before serving, heat peanut oil, fry some sliced onion in it, and pour the mixture over the Ndolé.
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