Ndolé

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.

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. ==Gallery== File:Ndolé camerounais.JPG|Ndolé with various accompaniments File:Le ndolè, plat mythique camerounais..jpg|Ndolè with miondo and boiled plantains File:Ndolè à la morue.jpg|Ndolè with cod File:Le Ndolé.JPG|Ndolé prepared in a cooking pot File:Le ndole a la facon Camerounaise.jpg|Ndolé served with manioc (cassava) on the side ==See also== Cameroonian cuisine Cassava-based dishes List of African dishes African cuisine List of stews ==References==

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