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N'dolé avec Poulet (Chicken N'Dolé)

N'dolé avec Poulet (Chicken N'Dolé) is a traditional Cameroonian recipe for a classic stew of chicken, bitterleaves and chillies in a tomato and coconut milk stock thickened with peanuts. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Chicken N'Dolé (N'dolé avec Poulet).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

8

Rating:

Tags : Chilli RecipesChicken RecipesFowl RecipesVegetable RecipesCameroon Recipes

In Cameroon, N'dolé is the local name for the leaf, known in Nigeria as 'bitterleaf'. This can be found, typically dried, in African supermarkets. Though many recipes suggest that you can substitute spinach, a better substitute would be kale or betel leaves. Originally, the dish derived from the Douale peoples of the Atlantic coast of Cameroon and was made with seafood. Here, though, it is made with chicken instead, as is quite common today (see the recipe for N'dolé for the original version).

Ingredients:

1 chicken, cut into serving pieces
2 bunches of n'dolé (bitterleaf) [or substitute kale]
4 medium onions, finely sliced
3 tomatoes, chopped
250g ground peanuts
100g smoked and dried fish, flaked
7 tbsp groundnut oil
1 Maggi (or chicken stock) cube
4 tbsp dried and ground crayfish (prawns)
salt and freshly-ground black pepper, to taste

Method:

Season the chicken pieces liberally, place in a pot, pour over 500ml water, bring to a boil and cook for 5 minutes. Drain the chicken and set aside (reserve the cooking liquid).

Whisk together the chicken cooking liquid and the ground peanuts until smooth then set aside.

Heat the oil in a pan, add the chicken pieces and fry until well browned. Take out of the pan and set aside. Add the onions to the oil remaining in the pan then add the tomatoes, peanut mixture, and the Maggi cube.

Bring to a boil and cook for 20 minutes then add the chicken pieces, dried crayfish, bitterleaves and smoked fish. Return to a simmer, cover and cook for 15 minutes. Serve the fried chicken and n'dolé hot, accompanied by rice and deep fried plantain chips.