The Fowler is pleased to partner with African Chop Food Truck and offer a foray into the taste of Cameroon. The first African food truck in Los Angeles, African Chop is headed by Cameroonian founder and Executive Chef Opportune Akendeu and co-founder Hector Tantoh. Their delicious West African cuisine offers a fresh take on classic dishes they ate growing up, with a flavor profile inspired by fond memories of their home. 

Join the Fowler, Opportune, and Hector for a special chance to learn how to cook a regional specialty: ndolé, a dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or beef, with optional add-ins like prawns and rice, and a side of boiled plantains. Ingredient list will be sent upon RSVP. Come with supplies prepared and ready to cook.

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Image credit: Ndolé with prawns and plantains. Image courtesy afrovitalityeats.com, a blog dedicated to Cameroonian and West African cuisine. 

African Chop – Ndolé with boiled plantains

Equipment Needed:

Blender

Chef knife

Utility knife

Stove top

Frying pan

(2) Medium Size Pot

Standard Strainer

Kitchen towel

Apron

Ndolé Ingredients (serves 6-8)

*** Please remember to wash produce before cooking.

1lb fresh frozen (not dried) bitter leaves (purchase at markets listed below or online. If you cannot find bitter leaves, you can substitute fresh, finely-chopped spinach or collard greens)

3-4 Maggi cubes (2 Tablespoons bouillon)

1 large red onion

6-7 cloves garlic

1-3 habanero

1/2 – 1 Inch Ginger

1lb wild shrimp (Peeled & Deveined)

Salt (Himalayan preferred)

2 1/2 cups peanut (raw, unsalted, skinless)

3/4 Cup Crayfish (ground)

1lb Beef or Goat meat (Chop into little chunks and boiled, see below)

1/2 Pound Smoked dry fish (ie: mackerel or catfish)

2-3 cups vegetable oil

3 Pound spinach (Frozen chopped spinach)

4-6 Plantains (Preferred Yellow not ripe)

P.S  Can be eaten with boiled yams or basmati rice too

*****Prep in advance***** (30 minutes)

1. Boil your Beef or Goat or mixed meat in a pot with enough water to cover the meat by 2inch, a little salt and half of the red onions chopped until meat is tender to your liking. You should have at least 2-3 cups of stock reserved on the fridge after cooking.

2. Boil skinless peanut for 10-12min, drain, let cool, and put in fridge.

3. Defrost your spinach: rinse with warm water, squeeze it dry and put in fridge.

4. Defrost your frozen Bitter leaves, boil for 5-7min, rinse with warm to cool water a few times, squeeze it dry and put it the fridge.

Chef-Recommended Markets

African Obichi Market

    4750 W Washington Blvd 

    Los Angeles CA 90016

    Phone : (323) 933 – 5205

P & J

    14616 Crenshaw Blvd 

    Gardena CA 90249

    Phone: (310) 532- 5020