Dry bitter leaves or Ndole leaves are used as a vegetable in various dishes across Africa. it contains mineral like magnesium, potassium and iron.
These leaves are used in many famous dishes, such as Ndole in Cameroon; Vegetable Soups in Nigeria and are made with Gari, Pounded Yam, Plantain Fufu…
Bitter Spinach Ndole is the Cameroonian name for the food varieties of Vernonia. It is a vegetable plant whose leaves are eaten green but also dried to a lesser extent.
Ndole 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 ndole has become a national dish. It is consumed from north to south and from east to west.
Ndole leaves are boiled in water with rock salt two or three times to make them 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.
Preparation and storage
Storage and use instructions: Store in a dry place
Country of origin: Cameroon
Contact name: Kwat by Laguga
Contact address: Strasburg – France
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