Leaf Stew · Beti 'Yaoundé Chop'
Okok
Photo: Minette Lontsie / Wikimedia Commons · CC BY-SA 4.0
Okok uses the exact same Gnetum africanum leaf as Southwest Cameroon's eru, but shreds it thread-fine and enriches it with a thick groundnut paste instead of just palm oil.
Threadlike shredded gnetum leaves are cooked down with peanut paste, smoked fish, crayfish and palm oil into a dense, nutty stew, usually eaten with boiled cassava, plantain or koki.
Why it's made this way: Nicknamed 'Yaoundé chop', okok is closely tied to the Beti and Bulu peoples of the Centre region, giving local cooking a distinct identity from the plainer eru of the southwest.
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