Muffins recipes

National dish of Cameroon

flag of Cameroon

  • Independence: 1. 10. 1961
  • Capital: Yaoundé
  • Official language: French, English
  • Population: 20 549 221
  • Area: 475 442 km2
  • International code: CM
  • Currency: Central African CFA franc (XAF)
map of Cameroon

Ndole

Ingredients:

  • 8 oz (1 cup) Groundnuts/Peanuts(Skinless)
  • ½ pound shrimp
  • ½ pound stockfish
  • ½ pound Beef
  • 4 garlic glove
  • 1 large Onion
  • ¾ cup Crayfish(ground)
  • 2 Tablespoon Maggi( Bouillon)
  • 1 pound Bitter leaves(Spinach) / Bitter leaves
  • 3 cup oil
Ndole is national food (dish) of Cameroon

Instructions:

In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it. Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending .Add to the mixture of beef and stockfish. Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat. Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and Maggi. You might have to add more later. Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more. While the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Add the shrimp, stirring constantly until they just turn pink. Slice and add the remaining onions stir for a few more minutes. Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot with any of the sides mentioned above. Notes: If using dry bitter leaves soak overnight and cook for 15minutes using 1 teaspoon of bicarbonate soda. Rinse thoroughly and drain. Soak stockfish overnight to help tenderize the fish.

Info:

Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and centre of the continent; added to this is the profound influence of French food, a legacy of the colonial era. Staple foods in Cameroon include cassava, cocoyam, yam, rice, plantain, potato, maize, beans, and millet. The French introduced French bread and Italian pasta, which are not as widely consumed, however, due to their price. The main source of protein for most inhabitants is fish, with poultry and meat being too expensive for anything other than special occasions. Bush meat, however, is commonly consumed, some of the most sought after species being the pangolin, the porcupine and the giant rat. Regrettably, there is also a thriving, illegal trade in endangered bush meat species such as chimpanzee and gorilla. Given that Cameroon was colonised repeatedly, New World staples were introduced several centuries ago, as well as European cooking techniques and culture. It is also influenced by its geography, with distinct differences between its North and South regions. Cameroon is made up of over 250 ethnic groups and cuisine differs between ethnic group and also by region.

Ndolé is the vegetable dish of Cameroon. The dish consists of a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef. The dish may also contain shrimps or prawns, which are the most important sources of protein in this dish. It can be eaten with anything from rice to bobolo (a Cameroonian dish made of fermented ground manioc or cassava and wrap in leaves). Ndole was originated by the people of Douala who live along the Atlantic Coast, but it is popularly eaten across the globe now. George Collinet, the host of Afropop Worldwide, stated that Ndole used to be prepared only for special occasions, such as marriages, or baptisms Cameroonians.

Ndole is one of the national dishes of Cameroon. The Ndole is like the Cameroonian flag revered by her children and worshiped by the elders. The Ndole is a mixture of vegetables, fresh peanut paste, crayfish, shrimp and beef preferably with bones. The Ndole can be eaten with Fufu, Cassava, yams, rice or fried plantains. In terms of nutrition, this dish is very rich thanks to the beautiful mix of peanut paste and shrimps. Ndole gives you a substantial intake of vegetables! Try something new..although the original recipe only uses bitterleaf a very wild plant mostly found in West Africa, it can be substituted with Collar Green, Kale or spinach. You will miss the bitterness of the Bitter leaf.

 
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