Okok Recipe
Description
Okok, also known as Eru or Afang, is a traditional Cameroonian dish made with gnetum (okazi) leaves, palm nut cream, and a variety of spices. It's often served with pounded yam or fufu and is a staple at festive occasions and family gatherings.
Ingredients
- 500 fresh ⦁ g spinach leaves, washed and chopped
- 1 cup ⦁ palm nut cream
- 1 medium ⦁ onion, finely chopped
- 2 garlic ⦁ 2-3 cloves, minced
- 1 tablespoon ⦁ ginger, grated
- 2 Scotch ⦁ 2-3 bonnet peppers, finely chopped (adjust according to your spice preference)
- 2 cups ⦁ vegetable broth or water
- 1 cup ⦁ smoked fish or dried shrimp, deboned and shredded (optional)
- ⦁ Salt and pepper to taste
- ⦁ Pounded yam or fufu, for serving
Instructions
- ⦁ If using fresh palm nuts, crack open the nuts and extract the pulp. Blend the pulp with some water and strain through a fine sieve to collect the creamy palm nut cream.
- ⦁ If using canned palm nut cream, simply pour it into a bowl and set it aside.
- ⦁ In a large pot, heat some palm nut oil over medium heat. Add the chopped onions, garlic, ginger, and Scotch bonnet peppers. Sauté until the onions are translucent and fragrant, about 3-5 minutes.
- ⦁ Add the chopped spinach leaves to the pot and stir well to combine with the onion mixture. Pour in the vegetable broth or water, cover the pot, and let the spinach cook down for about 10-15 minutes, or until wilted and tender.
- ⦁ Once the spinach is cooked down, pour in the palm nut cream, stirring well to incorporate it into the stew. If using smoked fish or dried shrimp, add it to the stew at this point.
- ⦁ Let the stew simmer gently over low heat for an additional 10-15 minutes, allowing the flavors to meld together. Taste the stew and adjust the seasoning with salt and pepper according to your preference.
- ⦁ Serve the Okok hot with pounded yam or fufu. Enjoy!
⦁ Prepare the Palm Nut Cream:
Cook the Spinach:
Add the Palm Nut Cream:
Simmer and Season:
Serve:
Read it online:
https://duabaafrofoods.co.uk/recipe/okok-recipe/
Thank You