Cameroonian ndolé with beef

Name: Cameroonian ndolé with beef
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 600 g beef; 400 g spinach; 150 g peanuts; 2 pcs onion; 4 cloves garlic; 3 pcs tomatoes; 3 tablespoons red palm oil; 20 g ginger; salt; ground pepper

Eduard LáskaMeatCameroonian cuisine x se líbilo

Ndolé is the national dish of Cameroon and one of the best-known foods of Central Africa. The taste surprises. Its base combines the bitter leaves of the same-named plant, replaced here by spinach, a thick peanut paste and slowly braised beef. It is hearty. Traditionally it is served with boiled rice or starchy fufu. This dish brings a piece of Africa to your table.

Příprava: 20min

Vaření: 1h 10min

CELKOVÝ ČAS: 1h 30min

Step by step process

Preparing the meat and base

1
Begin the ndolé by preparing the meat. Cut the beef into 3 cm pieces, then season with salt and pepper. Heat the red palm oil in a pot over medium-high heat. Sear the meat in batches for 5 minutes until golden on all sides. Then set it aside.
2
In the same pot, sauté the chopped onion over low heat for 8 minutes until soft. Add the pressed garlic, grated ginger and chopped tomatoes. Simmer for 5 minutes. The tomatoes should soften into a thick sauce.

Braising and finishing

3
Grind the peanuts in a blender or mortar into a coarse paste. Stir it into the vegetables, pour in 300 ml of water and mix well. Return the seared beef and cover with a lid. Braise over low heat for 40 to 50 minutes. The meat should turn tender.
4
Wash the spinach and chop it coarsely. Add it to the pot for the last 10 minutes of cooking. Let the leaves wilt and season with salt and pepper. Serve the ndolé hot with cooked rice or fufu.