A rich, deeply flavoured stew of bitter leaves tempered with groundnuts and enriched with smoked fish and crayfish, delivering complex layers of taste.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: palm oil drizzle, ground crayfish
Accompaniments: fried plantain, white rice, foutou
Instructions
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1
Wash bitter leaves thoroughly, boiling and squeezing 3 times to reduce bitterness.
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2
Heat palm oil and sauté onions until golden. Add blended tomatoes and cook 15 minutes.
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3
Dissolve ground peanuts in 1 cup warm water and add to the pot, stirring well.
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4
Simmer for 20 minutes, stirring frequently to prevent sticking.
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5
Add smoked fish, crayfish, scotch bonnet, and bouillon. Cook 15 minutes.
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6
Add prepared bitter leaves, stir, and simmer 10 more minutes. Serve with plantain or rice.
Did You Know?
The three rounds of washing bitter leaves is non-negotiable — skip a wash and the bitterness will overpower every other flavour in the dish.
Chef's Notes
Equipment Tips
- large pot
- blender
- wooden spoon
Garnishing
palm oil drizzle, ground crayfish
Accompaniments
fried plantain, white rice, foutou
The Story Behind N'Dolé Ivoirien
While N'Dolé originates from Cameroon, it has been adopted and adapted by Ivorian cooks, particularly in the eastern regions near the Cameroonian border. The Ivorian version often incorporates more palm oil and local smoked fish varieties.
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