Okok Sucré

Sud · 120 min · Hard · Serves 2

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.

Ingredients

• 200g Roasted peanuts
• 750g Okok leaves
• 1litre Palm nut pulp
• 80g Sugar
• 5g Salt

Instructions

1. Wash the okok leaves thoroughly and drain.
2. Pour the palm-nut cream into a pot, stir on medium heat (add a splash of water if too thick) and bring to a rolling boil.
3. Stir the groundnut paste into the boiling palm cream until it melts into a smooth base.
4. Add about half a cup of water, cover and cook 3–5 minutes to cook out the raw peanut flavour.
5. Add the washed okok in batches, stirring between each, then cover and cook 5 minutes to soften.
6. Uncover, add sugar to taste and simmer 2 minutes to marry the flavours; serve with bobolo or cassava.