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Okok (Eru Leaf Stew)

Okok (Eru Leaf Stew) is a traditional Cameroonian recipe for a classic vegetarian stew of okok (eru) leaves in a palm soup base with roasted peanut paste. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Eru Leaf Stew (Okok).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesCameroon Recipes

Okok, (also called Eru) is a popular vegetable collected in the wild throughout tropical Africa (they are distributed in the humid tropical forests from Nigeria through Cameroon, Central African Republic, Gabon, DR of Congo to Angola). These are the leaves of Gnetum africanum (a relative of coniferous trees). The leaves are used as a vegetable and cooked like collard greens or spring greens. They are sold either fresh or dried in most major West and Central African markets.

Ingredients:

250g okok (eru) leaves, finely shredded
400g palm soup base (noix de palme)
300g roasted peanut paste
500ml water
salt, to taste
2 tbsp sugar

Method:

In a pan, combine the palm soup base, water and salt. Bring to a simmer and cook for 8 minutes.

Add the peanut paste and the sugar. Stir to combine then continue simmering, stirring occasionally, until the oil separates from the peanut paste and floats to the surface of the liquid.

At this point, stir in the okok leaves, adding them a little at a time. Continue simmering for 2 minutes more then take off the heat.

Serve immediately, accompanied by boiled cassava or cassava sticks (bâton de manioc).