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Ndolé à la Viande (Bitterleaf with Meat)
Ndolé à la Viande (Bitterleaf with Meat) is a traditional Cameroonian recipe for a classic stew of bitterleaf and beef in a peanut butter base flavoured with chillies and thickened with dried prawns. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Bitterleaf with Meat (Ndolé à la Viande).
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesBeef RecipesVegetable RecipesCameroon Recipes
Ndolé à la Viande (Bitterleaf with Meat): A Cameroonian recipe for a stew of bitterleaf and beef in a peanut butter base flavoured with chillies and thickened with dried prawns.
Ingredients:
1.6kg beef (eg stewing steak, brisket, chuck steak or skirt)
200ml oil
150g onions
300g peanut butter
2kg
ndolé (bitterleaf)
150g dried prawns
20g
njansan (djanssan)
2 garlic cloves
1 hot, yellow chilli, stem removed but kept whole
3 tsp salt
freshly-ground black pepper, to taste
2l water
Method:
Combine the salt and 2l water in a large pan and bring to a boil. Remove the stalks from the bitterleaves then wash the leaves and add to the boiling water. Boil briskly for 5 minutes, uncovered. Immediately drain the bitterleaves, then rinse under plenty of cold, running, water. Set aside to drain then wring between your hands and set on a plate.
Heat the oil in a frying pan, add the meat pieces and fry until nicely browned all over. Discard any excess oil then stir in the chopped onions and fry for 3 minutes.
Pour in 200ml water and cook the mixture, covered, for 90 minutes more, or until the meat is very tender. Now add the djanssan, garlic, chilli and crushed, dried, prawns. Finally stir in the peanut paste.
Bring the mixture back to a simmer and cook for 15 minutes. Finally stir in the cooked ndolé (bitterleaves) and cook gently for 15 minutes more.
Serve hot, accompanied by maize porridge (pap), plantains or miondo (cassava sticks).
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