Recipes from the South Region
The South region is forest country, from Ebolowa to the beaches of Kribi, home to the Beti and Bulu peoples. Its signature dish is okok: leaves pounded very fine and cooked in palm-nut juice. Lumo has both versions. Savoury okok simmers with beef, smoked fish and crayfish. Sweet okok, a festive dish, is made with roasted peanuts and a little sugar, with no fish or stock cubes. Both are eaten with cassava sticks (bobolo or miondo). For a silky sauce, pound the leaves as fine as you can. For the sweet version, add the sugar a little at a time and taste: it should be lightly sweet, not like a dessert. Allow two hours, and Lumo delivers every ingredient to your door in Yaoundé.
- Okok Salé Sud · 2 hr
The savoury southern Cameroon (Beti/Bulu) version: finely pounded okok leaves simmered in palm-nut juice with beef, smoked fish and crayfish.
- Okok Sucré Sud · 2 hr
The sweet southern Cameroon version: pounded okok leaves cooked in palm-nut juice with roasted peanuts and a touch of sugar, without fish or seasoning cubes.