Dish
Ndolé
Ndolé is made by cooking meat in a mixture of onions, garlic, and spices. Bitter leaves and peanuts are then added to the pot and cooked until tender. The dish is typically served over rice or with fufu, a starchy side dish made from cassava or yams.
Origins and history
Ndolé is a traditional dish from Cameroon, which is located in Central Africa. It is a staple dish in the cuisine of the Bassa people, who are known for their use of bitter leaves in their cooking.
Dietary considerations
This dish is high in protein and healthy fats from the peanuts, but it is also high in calories. It is not suitable for people with peanut allergies or those who are trying to lose weight.
Variations
There are many variations of Ndolé, but the basic ingredients remain the same. Some recipes call for the addition of other vegetables such as tomatoes or bell peppers, while others use different types of meat such as fish or goat.
Presentation and garnishing
Ndolé is typically served in a large bowl, with the meat and leaves arranged on top of the rice or fufu. A sprinkle of chopped peanuts or scallions can be used as a garnish.
Tips & Tricks
To reduce the bitterness of the leaves, they can be blanched in boiling water before adding them to the pot. This will also help to soften them and make them easier to digest.
Side-dishes
Fufu is the perfect side dish for Ndolé, as it can be used to soak up the flavorful sauce. A simple green salad can also be served on the side to balance out the bitterness of the leaves.
Drink pairings
A cold beer or a glass of red wine pairs well with Ndolé. The acidity in the wine helps to cut through the bitterness of the leaves.
Delicious Ndolé recipes
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