Bitter leaf (ndolé)

Baccharoides filigera, Gymnanthemum amygdalinum

leaf

Very bitter leaves, washed and squeezed several times before being cooked with peanuts: Cameroon's national dish.

Origin

Central and West Africa

Season (United States)

all year round

Preparation

After this washing, the drained leaves are cooked for half an hour with peanut paste, until the sauce is thick; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

In Nigeria, the same plant is called “bitter leaf” and is washed the same way.