Quick answer
Ndolè: Cameroon’s national dish from the Sawa coast: bitterleaf simmered with groundnut paste and shrimp. Cameroon’s Littoral region (capital Douala) is home to this dish. Allow about 120 minutes for 6 people; difficulty: medium. It is served with miondo, bobolo, fried ripe plantain or boiled green plantain.
Key facts
- Region
- Littoral · Douala
- Time
- 120 min
- Difficulty
- Medium
- Servings
- 6
- Served with
- miondo, bobolo, fried ripe plantain or boiled green plantain
- When
- celebrations, Sunday family lunches and big receptions
Where does Ndolè come from?
Ndolè is often called Cameroon’s national dish. It comes from the Sawa people of the coast around Douala and pairs bitterleaf (Vernonia), washed again and again to soften its bitterness, with a creamy sauce of fresh groundnuts. It is cooked with beef, prawns or both, and it takes pride of place at weddings, Christmas and every big family celebration.
Other signature dishes of the Littoral region: Mbongo tchobi, Ndomba, Grilled fish with miondo.
What are the ingredients for Ndolè?
For 6 people:
- Washed bitterleaf
- Raw groundnuts
- Dried shrimp (njanga)
- Miondo
- Penja white pepper
- Beef or fresh prawns (buy locally)
How do you make Ndolè? Step-by-step recipe
- Rinse the washed bitterleaf in several changes of water and squeeze it dry.
- Boil the groundnuts for 10 min, peel, then blend into a smooth paste with a little water.
- Brown the pre-cooked meat with onion and garlic, add the groundnut paste and simmer 20 min, stirring.
- Stir in the bitterleaf, dried shrimp and Penja pepper; simmer another 15 min.
- Finish with onions and prawns flash-fried in hot oil, poured over the top. Serve with miondo.
Tips for a perfect Ndolè
- Wash and squeeze the leaves several times: that is what makes ndolè mellow rather than bitter. Our washed ndolè has already been through this step.
- Blend boiled raw groundnuts, never roasted ones: the sauce should stay pale and creamy.
- Add the prawns and fried onions at the very end so they keep their bite.
What to serve with Ndolè
Traditionally it is served with miondo, bobolo, fried ripe plantain or boiled green plantain. It is a dish for celebrations, Sunday family lunches and big receptions.
Where to buy Ndolè ingredients in Europe and North America
Outside Cameroon, the dry and frozen ingredients for Ndolè are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.
Frequently asked questions
What is Ndolè?
Cameroon’s national dish from the Sawa coast: bitterleaf simmered with groundnut paste and shrimp. It comes from Cameroon’s Littoral region.
How long does Ndolè take to make?
About 120 minutes for 6 people.
What do you eat Ndolè with?
With miondo, bobolo, fried ripe plantain or boiled green plantain.
Can you cook Ndolè outside Cameroon?
Yes. Our kit brings together the hard-to-find ingredients; only everyday fresh items need to be bought locally.
