Ingredients with Measurements:
- 1 pound of Ndolé leaves
- 1 pound of beef or chicken
- 1 cup of roasted peanuts
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of tomato paste
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 2 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the Ndolé leaves in cold water and chop them into small pieces. Set aside.
2. Cut the beef or chicken into small pieces and season with salt, black pepper, cumin, and paprika.
3. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes.
4. Add the seasoned meat to the pot and cook until browned on all sides.
5. Add the tomato paste and stir well.
6. Pour in 2 cups of water and bring to a boil.
7. Add the chopped Ndolé leaves to the pot and stir well.
8. Reduce the heat to low and let the Ndolé cook for 30-40 minutes, stirring occasionally.
9. Crush the roasted peanuts in a mortar and pestle or food processor.
10. Add the crushed peanuts to the pot and stir well.
11. Let the Ndolé cook for an additional 10-15 minutes.
12. Serve hot with rice or fufu.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Ndolé leaves can be substituted with kale or collard greens.
- Beef or chicken can be substituted with smoked fish or shrimp.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add diced tomatoes and bell peppers for a more colorful dish.
- Use vegetable broth instead of water for a vegetarian version.
- Add hot peppers for a spicier dish.
Tips and tricks:
- Make sure to rinse the Ndolé leaves thoroughly to remove any dirt or debris.
- Crush the peanuts finely for a smoother texture.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Ndolé in a large bowl with rice or fufu on the side.
Garnishes:
Garnish with chopped peanuts and fresh herbs, such as cilantro or parsley.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Rice
- Fufu
- Plantains
Troubleshooting advice:
- If the Ndolé is too watery, let it cook for a few more minutes to thicken.
- If the Ndolé is too thick, add more water or broth.
Food safety advice:
- Make sure to cook the meat thoroughly before adding the Ndolé leaves.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Ndolé is a traditional Cameroonian dish made with Ndolé leaves, which are native to Central Africa.
Flavor profiles:
Ndolé has a savory and slightly bitter flavor, with a nutty taste from the peanuts.
Serving suggestions:
Serve Ndolé with rice or fufu for a hearty and satisfying meal.
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Region: Cameroonian