Light Traditional Ndolé with Fresh Prawns

Name: Light Traditional Ndolé with Fresh Prawns
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 portions
Cuisine: Camerounaise
Ingredients: 300 g fresh washed bitterleaf greens (ndolé / Vernonia amygdalina); 150 g 100% pure smooth roasted peanut butter; 300 g dried crayfish (madjanga); 100 g ground dried crayfish; 1 pièce Finely chopped mild onion; 3 gousse garlic and hot chili; 1 cuillère à soupe vegetable oil for frying; 1 cuillère à café fine salt; 500 ml pure spring water and ice

A light, balanced rendition of Cameroon's national dish: washed bitterleaf (ndolé) simmered in fresh peanut puree with plump Atlantic prawns and smoked fish.

Prep30m

Cook40m

DifficultyEasy

Calories316

ServingsAutomatically adjusts ingredient amounts

Ingredients (9)

0/9 ready

fresh washed bitterleaf greens (ndolé / Vernonia amygdalina)

300 g

100% pure smooth roasted peanut butter

150 g

dried crayfish (madjanga)

300 g

ground dried crayfish

100 g

Finely chopped mild onion

1 pièce

garlic and hot chili

3 gousse

vegetable oil for frying

1 cuillère à soupe

fine salt

1 cuillère à café

pure spring water and ice

500 ml

Nutritional Values (per serving)

Calories316 kcal

Proteins29.6g

Carbs17g

Fats16g

Heritage & History

A contemporary healthy adaptation of Cameroon's crowned culinary masterpiece, offering full authentic flavor with lighter seasoning.

Preparation & Cooking Steps

6 steps

Blanch raw unroasted peanuts in hot water, remove skins, and blend into an ultra-smooth ivory puree.

In a pot, bring fish broth to a simmer with flaked smoked fish and the smooth peanut puree, cooking for 25 minutes.

Add well-washed ndolé (bitterleaf) greens and ground dried crayfish; simmer for 15 minutes.

In a skillet, sear seasoned fresh prawns with sliced onions and garlic in a little oil.

Pour hot seared prawns and golden onions over the simmering Ndolé pot.

Serve hot with boiled plantains or cassava batons (miondo).

Chef's Tip & Secret

Blanching raw peanuts and skinning them thoroughly produces that velvety ivory peanut gravy essential for authentic Ndolé.