Boiled Cassava with Spicy Ndolé Sauce
Tender boiled cassava served with a rich, spicy ndolé sauce made from bitterleaf, peanuts, and fresh shrimp, delivering a classic Cameroonian flavor profile. This African-inspired seafood recipe, ready in about 55 minutes, pairs raw peanuts, roasted and ground, small fresh shrimp, peeled, palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g cassava tubers, peeled and cut into chunks
- 250 g bitterleaf or spinach, washed and chopped
- 100 g raw peanuts, roasted and ground
- 150 g small fresh shrimp, peeled
- 3 tbsp palm oil
- 1 small (100 g) onion, chopped
- 2 cloves garlic cloves, minced
- 1 small (5 g) red chili pepper, chopped
- to taste salt
- 3 cups water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 500 g peeled and chunked cassava tubers in a large pot, cover with water and bring to a boil over high heat. Cook for 25-30 minutes until fork-tender, then drain.
- Step 2: While cassava cooks, heat 3 tbsp palm oil in a large skillet over medium heat. Add 1 small chopped onion and 2 minced garlic cloves, sauté for 4 minutes until fragrant and translucent.
- Step 3: Stir in 1 small chopped red chili pepper and 250 g chopped bitterleaf or spinach. Cook for 5 minutes until the greens are wilted.
- Step 4: Add 100 g roasted ground peanuts and 3 cups water to the skillet, stirring to combine. Simmer for 10 minutes until the sauce thickens slightly.
- Step 5: Add 150 g fresh peeled shrimp and cook for 5 minutes until the shrimp are opaque and tender.
- Step 6: Season the ndolé sauce with salt to taste and serve hot over the boiled cassava chunks.
Frequently asked questions
How long does Boiled Cassava with Spicy Ndolé Sauce take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Boiled Cassava with Spicy Ndolé Sauce?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Boiled Cassava with Spicy Ndolé Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Boiled Cassava with Spicy Ndolé Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Boiled Cassava with Spicy Ndolé Sauce?
African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
