Cameroon: Ndole, Yams, Plantains, Peanut Sauce

Ndole (goes well with fish, yams, meat and poultry): * Ndole is also the name for bitter spinach in Cameroon and some other African countries. In special stores for African food you can get bitter leaf, but the dish can be made just as well with local spinach.

* Fry the onions in oil until soft, add the spices, then add the tomato puree and finally the sunflower seed flour. Mix everything well and simmer on low heat for a few minutes with the lid closed. Add the blanched or frozen spinach, mix well and also lightly bubble with the lid closed until you get a thick, creamy mixture. If necessary, season with salt, vegetable soup or soy sauce and add a little water.

Peanut sauce (goes well with vegetables, meat, yams or poultry): Roast the onions in the oil until soft, add the spices, mix in the peanut paste, add a little water, mix well. If necessary, add the carrot slices and simmer on low heat with the lid closed for about 10-20 minutes.

Cooked yams: * Yams are the root tubers of an inconspicuous tropical climbing plant that thrives in Southeast Asia and the Caribbean in addition to West Africa. They consist of up to 30% maize starch and contain vitamins and secondary plant compounds.

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