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Passport & Plate - Ndole with ripe plantains

Cameroon | Friday, March 14, 2014 | 5 photos

Ingredients
Pealed groundnuts
Leek
Oignon
Salt
Meat
peper
garlic
Ndole (bitterleaf)
Cray fish
Cooking oil

 

How to prepare this recipe
Wash the bitter leaves until its no more bitter.
Boil slightly the groundnuts, then grind it with the leek, oignon, garlic.
Boil the meat for 50 minutes and then add the mixture, leave to cook for 20 minutes while stirring.
Add the washed leaves and the cray fish which has been warmed previously, add some water and season.Leave to cook for 10 more minutes and before some few minutes to put off the fire, slice onions fry them and add to the ndole which will then be served with ripe plantains.miam miam

 

The story behind this recipe
Here in Cameroon , we have a variety of traditional dishes coming from the 10 regions. "Ndole" is typical "duala" dish, the 'dualas' are the populations from the littoral region where we have the Wouri River and where there are lots of schrimps and good fish. A dish that you will find in every ceremony today and has even been modernised with some people adding other ingredients. Today it is cooked every where and in every party. The 'duala' have been able to nationalise the dish and it's so delicious!!!!