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6 Serves
102 Mins
26 g
14 g
33 g
Thoroughly wash and blanch the bitter leaves in boiling water multiple times to reduce their natural bitterness, then drain and set aside.
Ingredients, vitamins, and health benefits
Bitter Leaves (Vernonia amygdalina)
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Vitamin E
4 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
169 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
543 mg / 4,700 mgSodium
1135 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a large pot, heat the cooking oil and sauté the chopped onions and garlic until fragrant and translucent.
Stir in the peanut paste and a small amount of water to create a smooth, thick sauce base, then add your choice of shrimp or beef.
Add the prepared bitter leaves to the sauce, season with salt and pepper, and simmer over low heat until the flavors are well integrated.
Serve the Ndolé hot, ideally accompanied by fried plantains or boiled tubers.
Cooking Oil
Onion
Garlic
Peanuts
Shrimp or Beef
Salt
Black Pepper
Salt And Pepper
Vitamin A
286 µg / 900 µgVitamin C
42 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
169 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
543 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
61
g99
g58
g
Indian
ThaiZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgAlcohol
0 g