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The culinary heritage of our brothers Sawa (the Ndolè)

The culinary heritage of our brothers Sawa (the Ndolè)

  • 1kg of meat and / or smoked fish,
  • ½ l oil,
  • 4 of onions,
  • 300g of peanut paste,
  • 2kg of ndole sheet,
  • 150g of dried shrimp,
  • 3 garlic cloves,
  • Red pepper,
  • Maggi cubes (optional)
  • salt,


Put salt water to boil, cut and wash the leaves of ndole.

Put them in boiling water and cook them quickly uncovered for about 45mn with a piece of rock salt.

Rinse and drain in a colander.

Squeeze the leaves to remove water, put them on a plate forming balls with the leaves.

In a pan, put the peanuts (raw) with water and cook about 5 minutes after boiling, remove from heat drain and mash them with all the condiments (onions, garlic, chili all finely) and put the preparation aside.

Heat oil and sear the pieces of meat with finely chopped onions.

Mix for a few minutes and stir until stained.

Then add the garlic, chilli, onion, crushed shrimp and peanut paste. Wet ½ liter of water and cook the meat for about 1h30mn.

Cook over low heat for 15mn.

Then add the ndolé gently in rain in the pot.

As soon as the ndole is well diluted in the sauce, add water

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