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This ndole style kale and spinach is a twist to our famous Cameroonian Ndole, made traditionally with bitter leaf. If you have access to bitter leaf, you can try our traditional ndole recipe here . This recipe is for those without access to bitter leaf, or those who just want to try something different and new.
Kale and spinach are amazing cool season greens that are readily available at your local markets. Salads and smoothies are great but let us shift gears with these a little and bring in some nutty , savory notes with this ndole style kale and spinach.
INGREDIENTS FOR NDOLE STYLE KALE AND SPINACH
Kale and Spinach: The kale is blanched and then chopped while the spinach is added fresh. Both of these greens are rich in vitamins and nutrients.
Peanuts: Raw, deshelled and peeled peanuts are essential for ndole. It gives ndole the creamy nutty flavor profile. You can also try other raw nuts, but you’ll have to let us how that goes because peanut is the preferred nut. You can get raw peanuts at your local grocery store or online here
Aromatics and heat: Simply garlic, ginger, onions and a hot pepper. That’s why we love ndole. Simple ingrdients.
Dried Fish and crayfish: the Umami that we love. This is pescatarian, so we are limiting our protein to dried seafood. You can source dried or dehydrated fish at local African stores or international markets.
HOW TO MAKE NDOLE
Traditional ndole with bitter leaf really is a labor of love but this right here comes together quickly.
Kale and spinach: Blanch kale for 2-3 minutes, drain and transfer into ice cold water to stop further cooking. Once cool to touch, strain and use both hands to squeeze out as much water as you can. Then coarsely chop. Set this aside alongside chopped spinach.
Dried fish: Precook your dried fish with 2 cups of water , sliced onions and some salt. Strain and reserve broth. Also debone fish and set aside.
Boil peanuts for about 5 minutes and let cool. Combine with onion, garlic, ginger and a cup of water and blend until creamy. This is our ndole base. Cook with some of the broth from the dried fish into a creamy sauce into which our greens will be added. Make it spicy by blending a hot pepper but I’ll encourage you cook the pepper whole in the sauce so those who don’t like the heat can still enjoy the meal.
** When simmering the sauce, use a deep pot and keep the heat low. Also use a good lid and expect some good splashing; so be careful when you open to stir. Stirring occasionally and keeping the heat low is important to reduce burns at the bottom of the pot.**
We will then add in our cooked fish, ground crayfish, and then stir in our kale and chopped spinach. Season to taste, simmer for a few minutes until spinach wilts. Our final and optional step is to fry some julienned onions with a little bit of oil until just brown and pour over the ndole et voila!
There you go, Ndole style kale and spinach made easy. You can serve this with some fufu corn, garri , boiled plantains or as a side for whatever meal you’re serving. We love how other greens like kale and spinach can still make a flavor packed pot of ndole. Hope you get to enjoy this as much as we do.
NDOLE STYLE KALE AND SPINACH
Ingredients
- 1 and 1/2 cups peanuts (deshelled, parboiled and peeled)
- 16 oz kale
- 5 oz spinach chopped
- 5 oz dry fish
- 1/4 cup dried crayfish (ground)
- 1 whole sweet onion
- 8 cloves of garlic
- 1/2 inch ginger peeled
- 1/4 cup avocado oil ( Or peanut oil)
- 1 habanero (optional)
Instructions
DRY FISH
- Thoroughly rinse dried fish in warm water 2 – 3 times. Add into a small saucepot with 2 cups of water, a teaspoon of salt, 1/4 sliced onion and 3 cloves of garlic grated.
- Bring to a gentle boil and simmer for 10-15 minutes until just soft enough that it still holds its shape.
- Let cool, strain and reserve broth ( About 1 and 1/2 Cups). Then carefully debone fish and set aside.
NDOLE STYLE KALE AND SPINACH
- Wash kale. Blanch for 2 minutes then drop into ice water. Once cool to the touch, stain, use both hands to squeeze out as much water as you can. Set aside
- Chop spinach and set aside
- Boil raw, deshelled peanuts with skin removed in 2 cups of water for about 5 minutes. Let cool
- Blend boiled peanuts, 6 cloves of garlic, 1/2 sweet onions , 1/4 inch ginger with 1 cup of water until creamy.
- Transfer blended peanuts into a medium saucepot, rinse blender with about 1/ 2 cup of water. Add 1 cup of reserved broth from dried fish. Bring to a gentle simmer and let cook for about 15 minutes, stirring occasionally to prevent burning. ( If going for heat, cook habanero in sauce and remove before adding boiled fish and crayfish)
- Add in boiled fish, ground crayfish, salt, stir, and simmer for about 5 minutes.
- Now add your cooked kale, making sure to break up chunks, chopped spinach and remaining broth from fish. Stir well, cover and simmer for 5-7 minutes until spinach is completely wilted. Season to taste
- Finally, slice remaining quarter of sweet onions in 1/4 cup of avocado oil or peanut oil until slightly brown. Pour over ndole, simmer for a couple of minutes and its all ready.
- Serve with fufu corn, ripe plantains or garri.
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