Okok Salé

Sud · 120 min · Hard · Serves 2

The savoury southern Cameroon (Beti/Bulu) version: finely pounded okok leaves simmered in palm-nut juice with beef, smoked fish and crayfish.

Ingredients

• 200g Roasted peanuts
• 500g Okok leaves
• 500g Beef
• 3 pcs Smoked fish
• 80g Crayfish
• 250ml Palm nut pulp
• 1litre Red palm oil
• 2 pcs Onion
• 2 cubes Seasoning cube (Maggi)
• 10g Salt

Instructions

1. Blend skinned raw peanuts with a little water into a very smooth, fine paste.
2. Heat the red palm oil and sauté the finely minced onion for 1–2 minutes until translucent.
3. Add a pinch of salt, then the finely shredded okok leaves; fry on low for 15 minutes, stirring steadily, and add the dried crayfish halfway through.
4. Stir the thick essouk (palm pulp) with warm beef broth until smooth and lump-free, then pour over the toasted leaves; cover and bring to a rolling boil.
5. Stir in the raw peanut paste, cover and simmer on medium-low for 30 minutes to thicken.
6. Fold in the pre-cooked beef and cook 30 minutes, then add the smoked fish and simmer 20 minutes more until the palm oil floats; serve with cassava.