Leaf Stew · Beti Classic
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: Okok is closely tied to the Beti and Bulu peoples of the Centre and South regions, giving local cooking a distinct identity from the eru of the southwest.
More from Cameroon
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.