Ndolé
 | |
| Type | Stew |
|---|---|
| Place of origin | Cameroon |
| Serving temperature | Hot |
| Main ingredients | Peanuts, ndoleh, crayfish, onions, fish or ground beef |
Ndolé[1] is a Cameroonian dish consisting of stewed peanuts, crayfish, garlic, onions, and ndoleh leaves (indigenous to West and Central Africa), with fish or beef.[1] The dish originated in Douala, in the littoral region of Cameroon. Ndolé is widely regarded as the national dish of Cameroon.[2][3]
The dish may also contain shrimp. Ndolé is traditionally accompanied by fried or boiled plantains, as well as bobolo or miondo, which are Cameroonian delicacies made of fermented ground manioc steamed in Marantaceae leaves and commonly served in spirals.[4]
Gallery
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Ndolé with various accompaniments -
Ndolè with miondo and boiled plantains -
Ndolè with cod -
Ndolé prepared in a cooking pot -
Ndolé served with manioc (cassava) on the side
See also
References
- ^ a b Brady, Emily (2008-11-05). "The Years of Living Nervously". New York Times. Retrieved 2008-12-07.
- ^ "Ndole - "Africa's Dish In Miniature"". kengskitchen. Retrieved 2025-07-22.
- ^ John (2025-03-27). "Hearty Cameroonian Ndolé: Bitter greens and peanut stew unlocks centuries of flavor". World Day. Retrieved 2025-07-22.
- ^ Keliher, Irene (2023-09-18). "Cameroonian Ndole: Meet the Famous West African Stew". Beyond Borders. Retrieved 2025-07-22.
