Hello Glowers hope you all had a great weekend, It's Monday and I know Mondays are always tiring. Here is our first post from our contributor who is the editor of Camer Foodies an upcoming blog that will give you all the insight recipes of Cameroon's delicacies. And if you're a foodie like me you know what am talking about.
The Perfect Cameroonian "NDOLE"
You're probably a foodie? O Really? and you might be thinking Perfect is a real Strong word yah? Perfect yes!Well if there's anything I can really cook with one eye closed it's ndole my way. Many people don't trust ndole when is being cooked by others but i have tried so hard to step up and tighten my ndole game lol....When it comes to ndole there are a basic DO's and Don'ts of coming out with the perfect ndole; here they are
1) Don't over wash your bitterleaf
2) Don't over blend your groundnut
3) Don't mix the ndole while the burner is still on
4) Don't cover the lid of your pot when the vegetable is on the fire, this can cause your ndole not to stay green after cooking
Follow these suggestions and you will prepare great ndole.
Prep Time: 20 mins Serves: 6
Cook Time 55 mins
Total Time: 75 mins
- 2 Large onions
- ½ Kilogram of fresh meat or smoked
- ½ Kilogram of smoked fish
- ½ Kilogram of peeled groundnuts
- 150 grams crayfish
- 1 clove of garlics
- A slice of ginger
- 1 small spring onion
- 3 cooking spoon of vegetable oil
- 1 tbsp. ground fresh pepper
- 3 cubes of magi
- 1 tablette of magi crevette
- 1 tbsp Penja white pepper for seasoning
- Salt to taste
Step 1: Wash the meat and season with 2cubes of magi, salt, onions and white pepper. In a medium sized pot or pressure cooker, boil the meat for about 30 minutes till soft. Add your smooked fish to the pot and let it boil for 10 minutes. Wash your peeled groundnut and put in a small pot, let it boil for 10 minutes
Step 2: Put the boiled groundnut, garlics, ginger, onions and spring onions in a blender. Blend till it’s soft, but don’t let the groundnut to be too soft since it would make your ndole to be too thick and smooth.
Step 3 : Pour the blended groundnut into the pot containing the boiled meat and fish and let it cook for about 20 minutes; add your grounded grayfish, the remaining cubes of magi, salt to season and not forgetting your magi cevette to booster the taste.
Step 4 : Turn off the burner and now add the 5 medium balls of the washed bitterleaf/ndole then stir to get the appropriate mixture. The burner is being turned off because we want our ndole to stay green.
Step 5 : Put the pot on the burner then add the vegetable oil to make the ndole lighter,stir and if it's thick or heavy, do not hesitate to add a bit of water to normalize the mixture, stir and leave it to simmer for about 3-4 minutes with the pot open. Do not cover the pot while cooking ndole as it turns to darken the ndole, taste for seasoning before turning off the burner.
There you go your ndole is ready, serve warm with either rice, ripe or green plantain, miondo, bobolo, coco yams or any complement of your choice.
Do not forget to drop your comment in the comment box! Tell us if you tried our recipe
Stay tuned for more recipes from Camer Foodies!
Happy New Week!
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