Entree: Cameroon – Central Culinary Region – Okok (Thick cocoyam-based stew with cocoyam leaves, palm oil, and smoked fish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1½ lb (680 g) cocoyam/taro tubers, roasted or boiled and grated (yields about 3 cups / 720 g grated)
- 10 oz (280 g) fresh cocoyam (taro) leaves or spinach-like leaves, washed and finely chopped
- 8 oz (225 g) smoked mackerel or smoked fish, bones removed and flaked
- ½ cup (120 ml) red palm oil
- 1 medium (approx. 5 oz / 140 g) onion, finely chopped
- 2 cloves (approx. 6 g) garlic, minced
- 1–2 small hot peppers (scotch bonnet or similar), minced, optional
- 2 tbsp (30 g) ground crayfish or dried shrimp powder (optional)
- 1 tsp (5 g) ground achi or thickening seed (or 1 tbsp cornstarch dissolved in 2 tbsp water)
- 1 tsp (5 g) salt, or to taste
- ¼ tsp (1 g) black pepper
- 1 cup (240 ml) water or fish stock, as needed
- 2 tbsp (30 g) chopped fresh basil or scent leaves (optional)

Instructions

1. If using whole cocoyam tubers, roast or boil until soft, let cool slightly, then grate or grate the cooked tubers to yield about 3 cups; set aside.
2. Blanch the cocoyam leaves quickly in boiling water for 1–2 minutes, then drain, rinse in cold water, squeeze out excess liquid, and chop finely.
3. Heat the palm oil in a heavy skillet or pot over medium heat; add the chopped onion and sauté until translucent, 4–5 minutes, then add the garlic and minced hot pepper and cook 1 minute.
4. Add the flaked smoked fish and ground crayfish (if using) and stir 2 minutes to combine and warm the fish through.
5. Stir in the grated cocoyam gradually, mixing thoroughly with the onion–fish base; add ½ cup (120 ml) water or stock to help hydrate and begin to form a thick paste.
6. Fold in the chopped cocoyam leaves, pressing down and stirring until the mixture becomes uniformly thick; add more water, 2–3 tbsp at a time, if it’s too stiff.
7. If using achi or cornstarch, dissolve in a little water and stir into the pot to help bind and slightly thicken; simmer gently for 10–12 minutes, stirring frequently to prevent sticking.
8. Season with salt and black pepper, taste, and adjust; finish with chopped basil or scent leaves if available.
9. Serve hot with boiled plantains, cassava, or rice, and a drizzle of extra palm oil on top if desired.