Entree: Cameroon – Northern Culinary Region – Okok (Thick leafy stew of shredded cocoyam leaves cooked with ground egusi, smoked fish, and palm oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 8 cups (240 g) cocoyam leaves, finely shredded, or spinach if unavailable
- 1/2 cup (60 g) ground egusi (melon seed) or finely ground peanuts
- 1/2 cup (120 ml) red palm oil
- 8 oz (225 g) smoked mackerel or smoked fish, deboned and flaked
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 scotch bonnet peppers, finely chopped (optional, adjust heat)
- 1 tbsp (10 g) ground crayfish (optional for deeper umami)
- 1 cup (240 ml) water or fish stock
- Salt to taste
- 2 cups (450 g) cassava fufu or boiled plantain for serving (optional)

Instructions

1. Prepare the leaves: wash and finely shred cocoyam leaves (or chop spinach). Blanch briefly in boiling water 2–3 minutes to reduce bitterness, then drain and set aside.
2. Make the egusi paste: in a small bowl mix ground egusi with 2–3 tbsp of water to form a slightly crumbly paste.
3. Start the stew: heat the red palm oil in a large skillet or pot over medium heat. Sauté chopped onion until soft, 4–5 minutes, then add garlic and chopped scotch bonnet peppers and cook 1 minute.
4. Cook the egusi: add the egusi paste to the pan and fry gently in the palm oil, stirring frequently, until it begins to brown and release a nutty aroma, about 5–7 minutes.
5. Combine fish and greens: stir in the flaked smoked fish and ground crayfish if using, then add the shredded leaves and 1 cup (240 ml) water or fish stock. Mix thoroughly so the greens are coated with the egusi and oil.
6. Simmer and season: reduce heat to low and simmer uncovered 15–20 minutes until the leaves are tender and the flavors meld; the stew should be thick. Adjust salt to taste.
7. Serve: spoon hot okok into bowls and serve with cassava fufu, boiled plantain, or your preferred starch.