Entree: Cameroon – Southern Culinary Region – Okok (A thick palm-oil and leafy stew of grated cocoyam and smoked fish typical of southern Cameroon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (450 g) cocoyam/taro leaves, washed and finely chopped
- 2 cups (480 ml) grated cocoyam (taro corm) or grated cassava as available
- 1/2 cup (120 ml) red palm oil
- 8 oz (225 g) smoked mackerel or smoked fish, boned and flaked
- 1/4 cup (30 g) ground dried shrimp or crayfish
- 1 medium onion, finely chopped (about 150 g)
- 3 cloves garlic, minced
- 2 Scotch bonnet or habanero peppers, pierced or finely chopped (use 1 for milder)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) bouillon powder or 1 bouillon cube (optional)
- 1–1 1/2 cups (240–360 ml) water or light fish stock
- Salt to taste
- Fresh lime wedges for serving

Instructions

1. Rinse and drain the cocoyam/taro leaves well; remove thick stems and finely chop. Place the grated cocoyam in a bowl and have the flaked smoked fish and ground shrimp ready.
2. Heat the red palm oil in a large heavy pot over medium heat until shimmering. Add the chopped onion and sauté until translucent, about 4–5 minutes.
3. Add the garlic, Scotch bonnet (whole if you want heat without scattering seeds, or chopped for more heat), and smoked paprika. Cook 1–2 minutes until fragrant, stirring so the garlic does not burn.
4. Stir in the flaked smoked fish and ground dried shrimp; cook 2 minutes to release aromas. If using bouillon, add it now.
5. Add the chopped cocoyam/taro leaves and toss to coat in the oil and aromatics. Cook down 3–5 minutes until the leaves begin to wilt.
6. Add the grated cocoyam and 1 cup (240 ml) water or fish stock; stir thoroughly to combine. The grated cocoyam will act as a thickener. Add more water (up to 1 1/2 cups/360 ml) if mixture seems too dry.
7. Reduce heat to low and simmer gently, uncovered or partly covered, for 25–35 minutes, stirring occasionally to prevent sticking. The stew should become thick and cohesive; add salt and black pepper to taste.
8. If the leaves or cocoyam are still fibrous, continue to simmer until tender. Adjust seasoning, squeeze a little lime juice to brighten, and serve hot with boiled plantain, cassava fufu, or rice.