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Fish, Africa and overseas

Ndolé with shrimp and plantains

Ndolé with shrimp and plantains is a Cameroonian stew made with bittersweet leaves, peanut paste, and shrimp, served with boiled plantains. It serves 4 and takes 60 minutes, rated medium difficulty, at €4.40 per person. Success depends on boiling the leaves twice to remove excess bitterness and watching the peanut paste closely so it doesn't scorch.

Tonight, Cameroon's national dish, ndolé, bitter leaves simmered with peanuts and shrimp, served with boiled plantains.

Ndolé with shrimp and plantains
Total time
1 h
Difficulty
Medium
Cost per person
€4.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Ndolé is first about that contrast between the gentle bitterness of the greens and the richness of the peanut paste coating them. The shrimp bring a briny edge that wakes up the whole dish, while the boiled plantains, soft and faintly sweet, soften every bite. It's a dish built on texture, nothing like a smooth puree, with something to chew and really taste as you go.

This is a recipe for a Sunday or any evening when you have a bit of time on your hands, since it asks for attention more than technical skill. It suits adults curious about new flavors and anyone who loves a hearty stew, though its bold taste won't win over every kid at the table. Mon Chou suggests it as a way to break out of your usual weeknight rotation without losing your whole evening to it.

The ingredients

4 people

Fruits and vegetables

  • Fresh spinach 600 g
  • Onions 2
  • Garlic 4 cloves
  • Fresh ginger 20 g
  • Ripe plantains 4

Pantry

  • Shelled unsalted peanuts 200 g
  • Peanut oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Peeled shrimp 500 g

Allergens Shellfish, Peanuts

The step by step recipe

  1. Boil the leaves in salted water, drain them, and press them firmly. 10 min

    True ndolé uses actual ndolé leaves, but spinach here gives a very close version.

  2. Blend the peanuts with the garlic, ginger, and one onion into a thick paste, adding a bit of water. 5 min

    Toast the peanuts beforehand for a stronger flavor.

  3. Heat the oil, sauté the other onion, pour in the peanut paste, and cook while stirring. 12 min

    Stay close to the pot, the paste sticks and burns quickly.

  4. Add the chopped leaves, a bit of water, and let it simmer, then add the shrimp at the end of cooking. 20 min

    Shrimp only need three minutes, the longer they cook the tougher they get.

  5. Boil the peeled plantains in salted water and serve them with the ndolé. 15 min

    Cut them into thick rounds so they stay soft.

Our tips to get it right

  • Press the leaves really hard after boiling them, leftover water dilutes the peanut paste and keeps the sauce from thickening properly.
  • Use a heavy bottomed pot for the peanut paste, it spreads the heat more evenly and lowers the risk of scorching.
  • Taste the sauce before adding the shrimp and adjust the salt then, since shrimp turn rubbery if you overcook them trying to fix the seasoning afterward.

The variations

  • Swap the shrimp for shredded beef or flaked smoked fish for a version closer to traditional ndolé.
  • For a vegetarian version, skip the shrimp and add rehydrated wood ear mushrooms, which give a similar chewy texture.
  • To save time, use frozen pre chopped spinach, which cuts about ten minutes off the first step.

What to serve it with

  • Extra boiled or fried plantains
  • Plain white rice
  • Lemon water or ginger juice

Storage

Ndolé keeps for 2 to 3 days in the fridge in a sealed container, and the flavor often gets better the next day. It freezes well for up to 2 months, though the plantains are best boiled fresh each time. Reheat it gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you use real ndolé leaves instead of spinach?

Yes, if you can find fresh or frozen ndolé leaves at an African grocery store, that's the authentic choice. They need a slightly longer cooking time and several rinses in fresh water to remove the bitterness.

Do you have to blend the peanuts yourself?

You can use a store bought pure peanut paste, without sugar or additives, to save time. Just check that it only contains peanuts so the texture and flavor stay true to the dish.

Can this dish be made ahead for a dinner with friends?

Yes, make the base with the leaves and peanut paste the day before, then reheat it and add fresh shrimp at the last minute. Boil the plantains right before serving.

What oil can replace peanut oil?

A neutral oil like sunflower oil works well as a substitute. The flavor will be slightly less distinctive, but the sauce's texture stays the same.

How long does it take to make a ndolé with shrimp and plantains?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a ndolé with shrimp and plantains?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ndolé with shrimp and plantains cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, peanuts. Always check the labels of the products you buy.

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