Spice up your meals with these African recipes.
In this episode of EATKINDLY With Me, plant-based French chef Nathan-Josias veganizes a traditional Cameroonian dish called Ndolé.
“I’m going to serve Ndolé with Miondo,” he explains. Miondo is made from the fermented paste of manioc root, also known as cassava or yucca. “The skin of the manioc is really thick, so make sure you peel it with a knife and not with a peeler,” he adds.
Typically, you ferment the manioc for three days, Nathan-Josias explains. But to speed up the process, he grates the manioc to make it into a paste. Miondo, he says, is naturally vegan. “A lot of African dishes are naturally vegan. In the past 50 or 60 years, meat and animal products have been brought more and more to Africa.” He uses a mortar and pestle to grind the manioc into a paste.
The main Cameroonian dish, Ndolé, typically consists of nuts, ndoleh, and beef or fish. Nathan-Josias’ vegan version features spinach, peanut butter, ground peanuts, garlic cloves, onion, and white pepper salt.
Miondo and Ndolé
- 1 manioc root
- 400g spinach
- 100g peanut butter
- 100g ground peanuts
- 2 garlic cloves
- 1/2 onion
- White pepper salt, to taste
For the Miondo: Peel the manioc roots using a knife without removing the wax. Remove the root from the center part.
Using a grater, grate the manioc. Chop it into finer pieces using a knife. Using a pestle and mortar, grind the manioc into a paste and roll it into baking paper and knot the ends. Boil for 30 minutes. Add water every 10 minutes.
For the Ndolé: Wash the spinach and roughly chop it, keeping the water.
In a blender mix the garlic, onion, and oil. Add the onion paste to a pot and stir on low heat for 1 minute.
Add the ground peanut and peanut butter. Keep on stirring to avoid burning the paste.
After the paste thickens, add the chopped spinach. Season with salt and white pepper.
Serve with Miondo and plantains. Enjoy!
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