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June 12 2011 1 12 /06 /June /2011 20:30

Comment Preparer le Ndolé 


  • Bitter leaves
  • Peeled groundnuts
  • Onion, garlic, pepper, salt, maggi
  • Vegetable oil
  • Ground crayfish
  • Meat


1) Make sure you don't have more ndolé than the groundnut paste can take

2) add ground crayfish at the end for savor


  • Wash and slice bitter leaves 
  • Put water on the fire to boil 
  • When water is boiling, add a small quantity of limestone (akanwa) 
  • Pour the bitter leaves into the boiling water and leave to boil for a while 
  • Be careful not to put too much limestone or else your bitter leaves would become too soft 
  • Remove the bitter leaves from the fire, let it cool and, wash it well until it loses all the bitter taste 
  • Place the meat in a pot with a pinch of salt, let cook
  • Blend your peeled groundnuts and add to the meat 
  • Leave to boil till the groundnut looses all its raw smell and taste 
  • Add your ground garlic, pepper and onion then maggi and stir for a while 
  • Add the washed bitter leaves bit by bit
  • Leave to cook for about 15 minutes
  • Pour vegetable oil in a frying pan and place on the fire
  • When the oil is hot add sliced onions and let it fry 
  • Then pour the mixture into your pot of ndole
  • Your ndole is ready

Can be served with plantains, miondo, bobolo...



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Published by Riz Sauté - in Recipes
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