N'Dolé Ivoirien — Print Recipe

A rich, deeply flavoured stew of bitter leaves tempered with groundnuts and enriched with smoked fish and crayfish, delivering complex layers of taste.

Ingredients

500g bitter leaves (or substitute spinach)
200g ground peanuts
300g smoked fish, deboned
2 onions, chopped
3 tomatoes, blended
3 tbsp palm oil
2 tbsp ground crayfish
2 scotch bonnet peppers
1 bouillon cube
Salt to taste

Instructions

1 Wash bitter leaves thoroughly, boiling and squeezing 3 times to reduce bitterness.
2 Heat palm oil and sauté onions until golden. Add blended tomatoes and cook 15 minutes.
3 Dissolve ground peanuts in 1 cup warm water and add to the pot, stirring well.
4 Simmer for 20 minutes, stirring frequently to prevent sticking.
5 Add smoked fish, crayfish, scotch bonnet, and bouillon. Cook 15 minutes.
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.