Okok Sale (Ikok)

shopping_basket Ingredients 12 items

• check_circle About 20 bunches of pre-cut Ikok leaves, for those who want to save time;
• check_circle 1/2 L palm oil;
• check_circle 5 cups peanuts;
• check_circle 2 bunches of smoked cod;
• check_circle 1/2 kg beef (fresh or smoked);
• check_circle 2 chili fruits;
• check_circle 1 clove garlic;
• check_circle Ginger;
• check_circle Salt;
• check_circle 1 onion;
• check_circle 1 or 2 celery stalks;
• check_circle 2 cubes (preferably Maggi shrimp).

receipt_long Preparation Steps

1. 1
   Carefully wash the leaves, making sure to rid them of grit, then keep them in a perforated container so they drain off the water.
2. 2
   Cut the meat as you like and wash it. In a pot, put the meat, a little salt, the onion and the chopped celery stalks, then cook over high heat without water.
3. 3
   Once the meat's first water has cooked off, add water to finish the cooking.
4. 4
   Clean, wash and then flake the smoked fish.
5. 5
   Clean the ginger and garlic before crushing them.
6. 6
   Roast, partially de-skin and crush the peanuts.
7. 7
   Into the meat pot, add the fish, the crushed garlic and ginger, the 2 chili fruits and a Maggi shrimp cube.
8. 8
   Stir and add water above the level of the meat, and let boil.
9. 9
   Once the water is boiling, gradually add the crushed peanuts and the Ikok leaves, stirring slowly with a wooden spatula.
10. 10
    Gradually add the palm oil over the leaves.
11. 11
    Leave the pot half open.
12. 12
    As soon as it boils, stir while checking the water level.
13. 13
    For a creamy texture, let the water dry up while checking the taste over low heat.
14. 14
    Add the second Maggi shrimp cube if necessary.
15. 15
    When the oil rises to the surface and the water has dried up, stir and then turn off the heat. Your Ikok dish is ready.