Entree: Cameroon – Northern Culinary Region – Okok (Thick leafy stew of shredded cocoyam leaves cooked with ground egusi, smoked fish, and palm oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Cocoyam leaves, finely shredded — 8 cups (240 g); if unavailable, spinach — 8 1/2 oz (240 g)
Egusi (ground melon seed), ground — 1/2 cup (60 g) (estimated edible portion: 2 1/8 oz (60 g))
Red palm oil — 1/2 cup (120 ml); approximately 110 g
Smoked mackerel, deboned and flaked — 7 7/8 oz (225 g)
Onion, finely chopped — 1 medium (approximately 3 7/8 oz (110 g) edible portion)
Garlic, minced — 2 cloves (approximately 0.21 oz (6 g))
Scotch bonnet peppers, finely chopped — 2 (approximately 1 1/16 oz (30 g); optional)
Crayfish, ground — 1 tbsp (10 g); optional
Water — 1 cup (240 ml)
Salt — to taste
Cassava fufu — 2 cups (450 g); optional

Show original ingredient measurements

Cocoyam leaves, finely shredded — 240 g (8 cups); if unavailable, spinach — 240 g
Egusi (ground melon seed), ground — 60 g (1/2 cup) (estimated edible portion: 60 g)
Red palm oil — 120 ml (1/2 cup; approximately 110 g)
Smoked mackerel, deboned and flaked — 225 g
Onion, finely chopped — 1 medium (approximately 110 g edible portion)
Garlic, minced — 2 cloves (approximately 6 g)
Scotch bonnet peppers, finely chopped — 2 (approximately 30 g; optional)
Crayfish, ground — 10 g (1 tbsp; optional)
Water — 240 ml (1 cup)
Salt — to taste
Cassava fufu — 450 g (2 cups; optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Wash and finely shred the cocoyam leaves. Blanch in boiling water for 2–3 minutes, drain, and set aside. If using the stated spinach fallback, chop and blanch it the same way.
2. Mix the ground egusi with 2–3 tablespoons (30 to 45 ml) of water to make a slightly crumbly paste.
3. Heat the palm oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the garlic and scotch bonnet peppers, if using, and cook for 1 minute.
4. Add the egusi paste and fry gently, stirring frequently, for 5–7 minutes, until it begins to brown and smells nutty.
5. Stir in the smoked mackerel and ground crayfish, if using. Add the leaves and 1 cup (240 ml) water, then mix thoroughly.
6. Reduce the heat to low and simmer uncovered for 15–20 minutes, until the leaves are tender and the stew is thick. Season with salt to taste.
7. Serve hot, with cassava fufu if desired.

1. Wash and finely shred the cocoyam leaves. Blanch in boiling water for 2–3 minutes, drain, and set aside. If using the stated spinach fallback, chop and blanch it the same way.
2. Mix the ground egusi with 2–3 tablespoons of water to make a slightly crumbly paste.
3. Heat the palm oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the garlic and scotch bonnet peppers, if using, and cook for 1 minute.
4. Add the egusi paste and fry gently, stirring frequently, for 5–7 minutes, until it begins to brown and smells nutty.
5. Stir in the smoked mackerel and ground crayfish, if using. Add the leaves and 240 ml water, then mix thoroughly.
6. Reduce the heat to low and simmer uncovered for 15–20 minutes, until the leaves are tender and the stew is thick. Season with salt to taste.
7. Serve hot, with cassava fufu if desired.