Plat principal
Okok Sale (Ikok)
A savory dish based on okok (eru) leaves from the Bassa cuisine of Cameroon.
Prep40 min
Cooking1 h 30
Total2 h 10
Servings6
DifficultyMedium
Calories470 kcal
Preparation
2 h 10- Carefully wash the leaves, making sure to rid them of grit, then keep them in a perforated container so they drain off the water.
- 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.
- Once the meat's first water has cooked off, add water to finish the cooking.
- Clean, wash and then flake the smoked fish.
- Clean the ginger and garlic before crushing them.
- Roast, partially de-skin and crush the peanuts.
- Into the meat pot, add the fish, the crushed garlic and ginger, the 2 chili fruits and a Maggi shrimp cube.
- Stir and add water above the level of the meat, and let boil.
- Once the water is boiling, gradually add the crushed peanuts and the Ikok leaves, stirring slowly with a wooden spatula.
- Gradually add the palm oil over the leaves.
- Leave the pot half open.
- As soon as it boils, stir while checking the water level.
- For a creamy texture, let the water dry up while checking the taste over low heat.
- Add the second Maggi shrimp cube if necessary.
- 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.
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