Ndolé
Sign in to saveAlso known as Ndole
Ndolé, also written Ndole or Ndolè, is a Cameroonian dish consisting of stewed ground peanuts, crayfish, garlic, onions, and ndoleh leaves (indigenous to West and Central Africa). The dish originated in Douala, in the Littoral Region of Cameroon. Ndolé is widely regarded as the national dish of Cameroon.
In the Vinony graph
Within Vinony's link graph, Ndolé is referenced by 11 other articles, and connects out to cassava, cooking banana and kwanga.
Vinony files it under Cameroonian cuisine, National dishes and Stews.
Its subject is documented across 12 Wikipedia language editions.
Key facts
- Food.name
- Ndolé
- Food.image
- Ndolè à la viande, morue et crevettes.jpg
- Food.image_size
- 250px
- Food.caption
- Ndolè containing meat, cod and shrimp and accompanied by miondo and plantains
- Food.country
- Cameroon
- Food.type
- Stew
- Food.served
- Hot
- Food.main_ingredient
- Peanuts, ndoleh, crayfish, onions, fish or ground beef
via Wikipedia infobox
~2 min read
Encyclopedic overview
4 sectionsContents
- Preparation
- Gallery
- See also
- References
Ndolé, also written Ndole or Ndolè, is a Cameroonian dish consisting of stewed ground peanuts, crayfish, garlic, onions, and ndoleh leaves (indigenous to West and Central Africa). The dish originated in Douala, in the Littoral Region of Cameroon. Ndolé is widely regarded as the national dish of Cameroon.
Ndolé is typically cooked with fish or beef, and in some variations, may contain shrimp, in which case the dish is described as "regal". The dish is traditionally accompanied by fried or boiled plantains, as well as bobolo or miondo, which are Cameroonian delicacies made of fermented ground manioc steamed in Marantaceae leaves and commonly formed into spiral shapes before serving.
Excerpted from Wikipedia’s “Ndolé” article, available under the CC BY-SA 4.0 licence.