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Okok Sucre (Sweet Eru)
The recipe for sweet Okok (ikok, ekoke) from Cameroon. Highly prized in Cameroonian cuisine, okok is a dish typical of the Beti, a tribe of the Center region.
Prep25 min
Cooking50 min
Total1 h 15
Servings6
DifficultyMedium
Calories380 kcal
Preparation
1 h 15- Boil over medium heat the palm nuts and the chopped Okok leaves, preferably in the same pot, for 25 to 30 minutes.
- Roast the peanuts and grind them into a smooth paste.
- Pound the cooked-through nuts to extract the pulp by spinning/centrifugation.
- Simmer over medium heat for 10 to 15 minutes the mixture of palm nut pulp and peanut paste.
- Gradually add the Okok to the previous mixture until you obtain a smooth blend, and let simmer for 10 to 15 minutes over medium heat until a thin layer of oil forms.
- Add sugar according to the eaters' tastes. Serve hot accompanied by cassava sticks or steamed cassava. Enjoy your meal.
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