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.
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