Ndolè: The national dish from Cameroon
Bitter Leaves Ndolè is the Cameroonian name for Vernonia’s food varieties. It is a vegetable whose leaves have been eaten green, but also dried to a lesser extent.
Ndolè leaves are sometimes compared to spinach for their color and texture. But their preparation is very different.
Now it is already washed in the markets of Cameroon and specialty stores in Europe. In addition, the Ndolè has become a national dish. It is consumed from north to south and from east to west.
Ndolè leaves are boiled in water with rock salt two or three times so that they lose their bitterness. Cook a batter of fresh peanuts and crushed spices. Pieces of meat, smoked fish, or fresh or smoked shrimp are added. It is served with fried plantains, cassava, possibly rice or potato fries.
Afrosmartshop.com offers the dried leaves of Ndolè here. Soak the dried leaves the day before to soften them.