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Ndolé camerounais (ragoût d'arachides et feuilles amères)
Le ndolé est un plat emblématique du Cameroun, à base de pâte d'arachides, de feuilles amères (ou épinards), de viande et de crevettes séchées. Cette version maison, détaillée par MARVISSIMA Pâtisserie & Cuisine, vous guide pas à pas pour obtenir une sauce onctueuse, parfumée et légèrement épicée, à servir avec du riz blanc ou du manioc.
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Cost Breakdown
Critical Success Points
- • Mixer les arachides trempées en une pâte lisse (étape 3).
- • Cuisson de la viande jusqu’à tendreté (étape 4).
- • Incorporation progressive des feuilles de ndolé pour éviter qu’elles ne deviennent trop molles (étape 7).
Safety Warnings
- • Manipuler la viande crue avec des ustensiles séparés pour éviter la contamination croisée.
- • Faire attention aux éclaboussures d’huile chaude lors de la cuisson de la viande.
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