The national dish of Cameroon. A rich, intensely caloric stew built on a base of pureed peanuts and bitter leaves (ndolé leaves). The bitterness is painstakingly washed out of the leaves before they are folded into the rich, oily peanut emulsion, often heavily fortified with meat, dried fish, and prawns.
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Prep the peanuts. the raw peanuts for 15 minutes to soften them. Drain. Blend the peanuts with half the onions, garlic, and habanero into a very smooth paste. Add water as needed to blend.
the meat. In a large pot, the beef/goat and dried fish with salt and water until tender (about 1 hour ). Do not drain the broth.
The Peanut Base. Pour the blended peanut paste into the pot with the meat and its broth. Stir well. uncovered for 20-30 minutes . The mixture will thicken significantly.
The Leaves. Add the pre-washed, chopped Ndolé leaves to the pot. Stir to combine. for 15 minutes .
The Shrimp. Add the shrimp to the .
The Oil Garnish. In a separate skillet, heat the oil until hot. Sauté the remaining sliced onions until golden brown. Pour the hot oil and onions directly over the pot of Ndolé. Do not stir it in completely; let it sit on the surface.
Serve hot with plantains or bobolo ( cassava).
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