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Ndole Recipe(Peanut Bitterleaf Stew)

If you’re looking for a delicious, traditional African dish, look no further than Ndole! This popular West African dish is not only hearty and full of flavor, but it’s also incredibly easy to make. Ndole is Peanut Bitterleaf stew common in Cameroon and enjoyed by many around the world. It is simply blended boiled peanuts and bitterleaves with flavored everyday ingredients.

Most often, it’s served with plantains, miondo and bobolo (made from fermented cassava or yuca roots wrapped in leaves and boiled). Ndole is a traditional meal of the Douala people. One thing I love about Ndole is that, it can be served with many sides. If you ask me what my favorite food is, Ndole it is! I so love Ndole that, I can eat it with anything, even rice.

Ndole can be prepared differently based on how you want to balance the peanut and bitterleaves. Some people love more peanuts, less bitterleaves and vice versa.

Ingredients to use;

  • Bitterleaves: Bitterleaves are supposed to be perfectly washed to reduce bitterness. To ease the process, you can buy already washed bitterleaves from the market. If using dried bitterleaves, soak overnight and soften with little bicarbonate. I am in diapora, and I boil mine with spinach to soften. If you want a detailed Diaspora Green Ndole recipe, Watch it Here.
  • Peanuts: Either use blanched or unblanched peanuts. If using unblanched peanuts, boil to remove peelings. I will always go with blanched peanuts to save me the stress. Peanuts have to blended or ground until smooth.
  • Proteins: Beef, cow skin, shrimps or any proteins goes well with Ndole. Just make sure it’s tender and save the broth to make Ndole with. In this recipe, beef and shrimp were used.
  • Crayfish: Adds flavor and taste to the dish.

How to make Perfect Ndole in Diaspora:

In diapora, if you have fresh bitterleaves from an African grocery store, go ahead and cook. If using dried bitterleaves, add spinach to soften. here is a detailed video on Youtube “How to make Green Ndole in Disapora”

What Can Ndole be eaten with?

This will be based on preference.

Boiled Plantains.

Fried Ripe Plantains




And many more.

How can it be Preseved?

Ndole is a delicate meal which gets bad easily because of the peanuts. So preserve in the refrigerator for atleast 2 days and transfer to the freezer. Can be in the freezer for about 1 month. Thaw, then reheat in the microwave or on medium heat with little water.


* Ndole may cause serious stomach upset if the peanut isn’t properly cooked. Make sure you follow Cooking times in the recipe card.

So now, let’s make the best Ndole ever.

Ndole Recipe (Peanut Bitterleaf Soup)

This popular Cameroonian dish is not only hearty and full of flavor, but it's also incredibly easy to make with just a few simple steps.
4.20 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: African
Keyword: Stew
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 600kcal
Author: Claudy



  • 1 lb. Bitter leaves washed
  • 3 cups Peanuts blanched or peeled
  • 2 Scotch bonnets adjust or skip accordingly
  • ¼ cup crayfish
  • 2 Maggi cubes
  • 1 tsp. Salt
  • 1 Onion medium size, chopped
  • 1 tbsp. Ginger and garlic paste
  • 1-2 cups Beef broth or water
  • 1-2 Cups Vegetable oil

To Boil Beef

  • 1 kg Beef cut into large chunks
  • 1 Maggi cube or 1 tsp Seasoning powder
  • 1 tsp Salt
  • ½ Onion sliced or chopped

To Fry Shrimps

  • 7-10 Shrimps scaled and deveined.
  • Salt and Blackpepper to taste.


  • Transfer beef chunks to a pot over medium heat, sprinkle 1 Maggi cube, 1 tsp. of salt, ½ diced onion, stir till beef is well seasoned.
  • Pour water, cover the pot with a lid and bring to a boil. Continue cooking for 30 to 45 minutes or until the beef is tender.
  • Meanwhile, add blanched peanuts to another pot over medium heat, pour 2 cups of water and boil for 15 to 20 minutes.
  • When beef is tender, remove from heat and set aside. Save broth.
  • Transfer the boiled peanuts to the blender, add scotch bonnets, pour a little peanut water or broth and blend until smooth and consistent.
  • Place shrimps in a bowl, sprinkle with pepper and salt, toss gently using a spoon to make an even coating.
  • Add shrimps to a shallow saucepan over medium heat and cook each side for 2 minutes, remove from heat and set aside.
  • Pour 1 cup of oil into a hot pot. Add diced onion and sauté for 2 minutes till translucent. Then add blended peanut and stir.
  • Add ginger-garlic paste, 1 tsp of salt, and 2 Maggi cubes and mix well. Pour the the beef broth and boil for at least 10 minutes.
  • Now add crayfish and cooked beef, and stir until everything combines well. Add bitter leaves, stir and mix until uniform.
  • Pour 1 cup of oil, cover it with a lid and let it boil for 2 minutes. Mix well and transfer to a serving dish, place cooked shrimp on top and serve immediately with preferred side.


Tried this recipe?Mention @cookingwithclaudy or tag #cookingwithclaudy


Calories: 600kcal | Carbohydrates: 21g | Protein: 46g | Fat: 64g | Saturated Fat: 9g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 60g | Trans Fat: 0.4g | Cholesterol: 223mg | Sodium: 966mg | Potassium: 1149mg | Fiber: 11g | Sugar: 2g | Vitamin A: 9100IU | Vitamin C: 112.34mg | Calcium: 166mg | Iron: 6mg





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Hi, Welcome to my Kitchen. I am Claudy, a wife, content creator, food photographer, registered dental assistant and mom to 2 beautiful girls. I genuinely hope Claudy’s Recipes will be your first and final stop for any needed recipe.

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