Ingredients with Measurements:
- 2 lbs. of chicken thighs, boneless and skinless
- 1 cup of peanut butter
- 1 cup of chopped kale
- 1 cup of chopped spinach
- 1 cup of chopped collard greens
- 1 cup of chopped bitter leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. of vegetable oil
- 1 tbsp. of tomato paste
- 1 tbsp. of paprika
- 1 tbsp. of cumin
- 1 tbsp. of coriander
- 1 tbsp. of ginger, grated
- 1 tbsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of cayenne pepper
- 6 cups of chicken broth
- 1 cup of roasted peanuts, chopped
- 2 scallions, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the tomato paste, paprika, cumin, coriander, ginger, salt, black pepper, and cayenne pepper to the pot. Cook for 1 minute, stirring constantly.
5. Add the chicken broth to the pot and bring to a boil.
6. Add the peanut butter to the pot and stir until it is fully incorporated.
7. Add the kale, spinach, collard greens, and bitter leaves to the pot. Stir to combine.
8. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
9. Add the chicken back to the pot and simmer for an additional 10 minutes.
10. Serve the ndolé hot, garnished with chopped peanuts and scallions.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning chicken
Low heat for simmering stew
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 14g
Protein: 31g
Fiber: 5g
Sodium: 1600mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Kale, spinach, collard greens, and bitter leaves can be substituted with any leafy greens of your choice.
- Roasted peanuts can be substituted with any other nuts or omitted entirely.
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor.
- Use coconut milk instead of chicken broth for a creamier texture.
- Add shrimp or fish for a seafood twist.
Tips and tricks:
- Use natural peanut butter without added sugar for a healthier option.
- If the stew is too thick, add more chicken broth or water to thin it out.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store the ndolé in an airtight container in the refrigerator for up to 3 days.
- Freeze the ndolé in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the ndolé in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ndolé in a bowl with a spoon.
- Garnish with chopped peanuts and scallions for added texture and flavor.
Garnishes:
- Chopped peanuts
- Scallions
- Cilantro
- Lime wedges
Pairings:
- White rice
- Couscous
- Quinoa
- Naan bread
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Salad
Troubleshooting advice:
- If the stew is too thin, simmer it for a longer period of time to reduce the liquid.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is fully cooked before adding it to the stew.
- Store the ndolé in the refrigerator or freezer promptly after cooking to prevent bacterial growth.
Food history:
- Ndolé is a traditional Cameroonian dish that originated in the coastal region of the country.
Flavor profiles:
- Spicy, nutty, savory, and slightly bitter.
Serving suggestions:
- Serve the ndolé as a main dish for lunch or dinner.
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Region: Cameroonian