Ndolé camerounais (ragoût d'arachides et feuilles amères) is considered a national dish of Cameroon, symbolizing the country's agricultural bounty and communal eating traditions. Historically it originated from the coastal regions where peanuts and bitter leaves were abundant, and it has become a staple at family gatherings and national celebrations.

In the Littoral and Southwest regions, cooks often use fresh bitterleaf (feuilles amères) and add smoked fish, while in the Centre and Adamawa regions the dish may feature spinach instead of bitterleaf and include more beef. Some coastal versions also incorporate coconut milk for extra richness, whereas inland versions rely on plain peanut paste.

Authentic Ndolé camerounais (ragoût d'arachides et feuilles amères) is traditionally ladled over steamed white rice, boiled plantains, or cassava fufu. It is often accompanied by grilled fish or meat and a side of sautéed greens to balance the rich, nutty sauce.

Ndolé is prepared for weddings, baptisms, funerals, and major festivals such as the Ngondo ceremony on the Wouri River. Its hearty nature makes it a comfort food for communal feasts and holiday gatherings across Cameroon.

Ndolé represents the Cameroonian emphasis on protein‑rich, peanut‑based sauces that can be paired with staple starches. It showcases the blend of indigenous ingredients like bitterleaf with colonial influences such as beef, illustrating the fusion that defines everyday Cameroonian cooking.

The authentic recipe calls for unsalted ground peanuts, fresh bitterleaf (or traditional dried bitterleaf), dried shrimp (crevettes séchées), and beef cuts such as paleron or macreuse. Modern cooks may substitute spinach for bitterleaf, use natural peanut butter instead of freshly ground peanuts, and replace dried shrimp with smoked fish or omit it for a vegetarian version.

Ndolé pairs beautifully with fried plantains (bananes plantain frites), boiled cassava (manioc), or millet porridge (tchep). A side of grilled tilapia or suya‑style beef skewers adds a contrasting texture and protein to the meal.

Common pitfalls include using salted peanuts, which makes the sauce overly salty, and over‑cooking the bitterleaf, which turns it mushy and loses its characteristic bitterness. Additionally, failing to grind the peanuts finely can result in a grainy texture, and adding too much water will prevent the sauce from thickening.

A properly cooked Ndolé sauce should be thick, glossy, and coat the leaves without pooling water. The peanut paste should be smooth and evenly blended, and the overall color should be a warm, earthy brown with specks of green from the leaves.

The YouTube channel MARVISSIMA Pâtisserie & Cuisine specializes in authentic Cameroonian home cooking, focusing on both traditional main dishes and regional pastries. Its style emphasizes step‑by‑step demonstrations, use of locally sourced ingredients, and preserving the flavors and techniques passed down through Cameroonian families.