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Macabo Ndolé (Cameroonian Cocoyam & Bitterleaf Stew)
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Macabo Ndolé (Cameroonian Cocoyam & Bitterleaf Stew)

1 h 50 minServes 6Nutri-Score C€€
from @
Adapt this recipe

what you need

Ingredients

6 people
  • fresh bitterleaf (ndolé leaves) (picked, stems removed, cut very small)Produce500 g
  • red macabo (taro / cocoyam) (peeled, cut into pieces, rinsed)Produce1 piece
  • smoked cod (cleaned, insides removed, rinsed, salted)Fish400 g
  • dried shrimp (blended into powder)Fish50 g
  • peanut paste (ready to use)Pantry100 g
  • red palm oil (base cooking oil)Pantry500 ml
  • onion (one crushed, two chopped)Produce3 pieces
  • garlic (peeled, crushed)Produce8 pieces
  • ginger (peeled, crushed)Produce30 g
  • dried chili pepper (crushed)Spices3 pieces
  • leek (sliced)Produce1 piece
  • baking soda (about 2 tablespoons, for the boiling water)Pantry30 g
  • salt (to taste)Spices10 g
  • water (for boiling the leaves and cooking the macabo)Beverages2 litres

per serving

Nutrition

990kcal

Carbs
35 g
Proteins
18 g
Fat
87 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Blender
  • Mortar and pestle
  • Ladle
  • Stovetop

step by step

Method

  1. Harvest and prepare the bitterleaf

    • Harvest the young bitterleaf (vernonia) leaves from the garden, cutting them back so they grow again.
    • Separate the leaves from the thick stems.
    • Cut the leaves up very small.
    Step 1

  2. Boil the water and add baking soda

    • Put about 1 liter of water on the stove and bring it to a boil.
    • Once boiling, add about 2 tablespoons of baking soda (or potash, called "kawa") and mix.
    Step 2

  3. Blanch the bitterleaf to remove bitterness

    • Add the bitterleaf leaves into the boiling water and mix well so everything is soaked.
    • Stir as the foam rises to the top; the water turns quite green.
    • Let it boil for about 5 minutes.
    • Pour into a colander to change the water, without rubbing the leaves.
    • Repeat this process about 3 times, changing the water each time, until the leaves are clean.
    Step 3

  4. Peel and wash the macabo

    • Peel the red macabo and cut it into pieces.
    • Wash the pieces, rubbing them with a pestle in water to avoid itchy hands.
    • Rinse and set aside.
    Step 4

  5. Prepare the condiments

    • Crush the garlic, ginger, chili and one onion in the blender (cut them first to make blending easier).
    • Chop the remaining two onions and slice the leek.
    • Clean the smoked fish: remove the insides, rinse it and salt it.
    Step 5

  6. Brown the smoked fish in palm oil

    • Pour about half a liter of red palm oil into the pot and let it heat for a few minutes.
    • Brown and grill the smoked fish in the hot oil for a few minutes.
    • Remove the fish and set it aside.
    Step 6

  7. Perfume the oil with onions

    • Grill the chopped onions in the same oil to perfume it.
    • Let them simmer until well perfumed.
    Step 7

  8. Cook the macabo

    • Add the macabo pieces into the pot and mix well with the palm oil and onions.
    • Add water so the macabo is just submerged, then add salt.
    • Return the smoked fish to the pot.
    • Cover the pot and let it cook for exactly 45 minutes.
    Step 8

  9. Add the ndolé leaves

    • Once the macabo is almost cooked and softening, add the washed ndolé leaves, being careful not to mash the macabo.
    • Push the ndolé down to the bottom of the pot.
    • Season and let it cook for another 15 to 20 minutes.
    Step 9

  10. Add the shrimp powder and finish

    • Add the blended shrimp powder and mix gently, being careful not to burn the macabo.
    • Run the ladle through it again.
    • Let it cook for about another 5 minutes.
    Step 10

  11. Plate and serve

    • Plate the macabo ndolé while hot.
    • Serve and enjoy.
    Step 11
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