N’Dole (Steak and Collard greens) (Cameroon)


  • 1 bundle of Collard greens
  • ½ cup roasted, shelled peanuts
  • ½ onions sliced in thin wedges
  • ½ teaspoon ginger paste
  • ½ teaspoon garlic paste
  • ¼ tablespoon chopped celery
  • ¼ tablespoon parsley
  • ½ cube bouillon
  • black pepper or any kind of pepper to make it a little hot.
  • Vegetable oil


  1. Chop collard greens in small pieces and blanch in boiling, salted water for 2 minutes maximum.  It shouldn’t be too soft.
  2. In one pot, boil chopped beef with beef bouillon, onion, salt, celery and parsley. Use the stock from pot to add to the peanut powder (see below).
  3. Grind peanuts in blender until peanuts are like a powder.  In a large dutch oven,  fry peanut powder in a little oil until there is a roasted smell.  Stir often, so the peanuts don’t stick to the pot.
  4. Add the cooked beef, beef broth to the peanut powder to make a thin sauce.  Add ginger and garlic to sauce.
  5. Stir and add collard greens to sauce and let the mixture simmer for 2 to 3 minutes.
  6. Chop onions and fry in oil until opaque.  Sprinkle onions over dish just before serving.

Serving suggestions:

  • Serve with Corn Fufu


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