Spicy Cameroonian Ndolé with Shrimp and Bitterleaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich, spicy stew blending tender shrimp with bitterleaf and peanut flavors, simmered to soulful perfection. This african-inspired seafood ready in about 45 minutes pairs fresh shrimp, peeled and deveined, bitterleaf, washed and chopped, peanut butter (smooth) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 lb fresh shrimp, peeled and deveined
• 2 cups bitterleaf, washed and chopped
• 1/3 cup peanut butter (smooth)
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 medium fresh tomatoes, diced
• 1 small scotch bonnet pepper, minced
• 3 tbsp palm oil or vegetable oil
• 2 cups water or stock
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tablespoons palm oil in a large pot over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
2. Step 2: Stir in 2 diced medium fresh tomatoes and 1 small minced scotch bonnet pepper, cooking for 5 minutes until the tomatoes break down and the mixture thickens.
3. Step 3: Add 2 cups chopped bitterleaf, stirring well and cooking for 5 minutes until wilted and tender.
4. Step 4: Mix in 1/3 cup smooth peanut butter with 2 cups water or stock, whisking until the sauce is smooth and begins to thicken, about 4-5 minutes.
5. Step 5: Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1 pound peeled and deveined fresh shrimp, stirring to coat, and cook uncovered for 7-8 minutes until the shrimp turn pink and the sauce coats them richly.
6. Step 6: Adjust seasoning if needed and serve hot with steamed rice or fufu.