Book of Days Tales

The constitution of the United Republic of Cameroon, was ratified on May 20^th, 1972, and now May 20^th is a national holiday. Portuguese sailors reached the coast of Cameroon in 1472. They noted an abundance of the ghost shrimp (Lepidophthalmus turneranus) in the Wouri River and named it Rio dos Camarões (Shrimp River), which became Cameroon in English

Ndolé is the national dish of Cameroon: a base of bitterleaf flavored with peanuts, shrimp, and fresh ginger. Bitterleaf is a sharp green vegetable that is readily available throughout West Africa, but not easy to come by elsewhere.  There are a few online sites that sell it dried via mail order, such as this one in the U.S. I’ve also found it fresh in Brooklyn in a Nigerian market.

http://www.africanshop.shikenan.com/african-food/african-shop-vegetables/bitterleaf-2oz

Kale makes an acceptable substitute although the dish is very different.  If using kale, parboil it for 30 minutes before adding it to the pot because it is much tougher than bitterleaf. Ndolé is commonly served with plantains and fufu. Fufu is the ubiquitous starch of Nigeria and Cameroon, a doughy soft concoction made with cassava or yams. If you have not been making fufu since infancy I would not recommend trying now.  However, boiled white rice is common as an accompaniment as well. Ndolé is usually eaten with the right hand, rather than utensils, as are most Cameroon dishes.

Ndolé

Ingredients:

1 lb (500 gm) bitterleaf (or parboiled kale)
3 tbsp vegetable or olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 generous tbsp finely grated ginger
6 large sweet fresh tomatoes, peeled and chopped
½ lb (250gm) natural peanut butter
1 lb (500 gm) peeled and deveined raw shrimp, cut into bit size pieces

Instructions:

Soak the bitterleaf overnight. Drain in the morning and press out the excess water which you should reserve in a bowl in case you need it later. (If using parboiled kale, drain it and reserve the liquid).

Heat the oil in a large pot over medium heat and add the onions, garlic and ginger.  Sauté gently for a few minutes until the onions are translucent but not colored.

Add the chopped tomatoes, and simmer for about 3 minutes before adding the greens and then simmering again for about another 5 minutes.

Add the peanut butter, stirring well to combine everything.

Cover the pot and continue simmering until the greens are tender, (about 10 – 15 minutes, or a little longer if using kale). If the mixture is too dry, add some of the soaking water (or parboiling water), a little at a time. The dish should be moist but not soupy.

Add the shrimp and simmer until cooked (5-10 minutes).

Serve with rice or boiled plantains and fufu.

Serves 6-8