Bitter leaves tamed by prolonged washing and cooking, combined with peanut paste, shrimp, and beef in a complex, layered stew.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: crushed peanuts, palm oil drizzle
Accompaniments: plantains, rice, bâton de manioc
Instructions
-
1
Wash bitter leaves repeatedly (at least 5 times) to remove bitterness. Boil 20 minutes and drain.
-
2
Season beef and boil until tender, about 40 minutes. Reserve stock.
-
3
Heat palm oil and sauté onions and garlic until golden.
-
4
Dissolve peanut paste in beef stock and add to pot.
-
5
Add bitter leaves, beef, dried shrimp, scotch bonnet, and bouillon cubes.
-
6
Simmer 30 minutes on low heat, stirring occasionally. Serve with plantains or rice.
Did You Know?
The extensive washing of bitter leaves is a test of patience — Gabonese cooks say if you rush the washing, the bitterness will haunt the whole pot.
Chef's Notes
Equipment Tips
- large pot
- blender
- wooden spoon
Garnishing
crushed peanuts, palm oil drizzle
Accompaniments
The Story Behind Ndolé
Ndolé is a Central African classic shared between Gabon and Cameroon. In Gabon, the Fang and Beti people have their own cherished variations. The labour-intensive preparation of bitter leaves demonstrates the patience and care that defines Gabonese home cooking.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!