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Sweet okok
Okok: hair-fine gnetum leaves stewed with fresh groundnut paste and a touch of sugar, Beti style
Okok leaves come from a wild forest vine, and in the Centre region market women sit shaving them into hair-fine ribbons with razor-sharp knives so cooks can take them home ready to use. The Beti way is to cook them with plenty of freshly ground groundnuts and, in the version many people grew up on, a spoonful of sugar, which turns the pot into a thick, nutty, gently sweet green stew. Expect a pleasant chew from the leaves and a creamy body from the peanuts; there is no palm oil here at all. Serve it with slices of bobolo or boiled cassava for a classic Yaoundé lunch. The usual mistake is adding the groundnut paste too early and not stirring, so it scorches on the base. Chef's tip: wash the shredded leaves in at least three changes of water, rubbing them between your hands, to remove the fine grit that collects in the ribbons.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 10 ½ oz shredded okok leavesfresh or frozen from African grocers; or 150 g dried, soaked 30 minutes; eru is the closest substitute
- 10 ½ oz raw shelled groundnutsskins rubbed off
- 5 cups water
- 3 tbsp sugaror to taste
- ½ tsp salt
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Wash the 10 ½ oz shredded okok leaves in a big bowl of water, rubbing the ribbons between your hands. Lift them out, change the water and repeat at least twice more until no grit settles at the bottom. Drain.
10 minStep 2: Blend the 10 ½ oz raw shelled groundnuts with 300 ml of the 5 cups water for 3–4 minutes until you have a smooth, thick cream.
4 minStep 3: Bring the rest of the water to the boil in a heavy pot, stir in the groundnut cream and cook over a medium heat for 15 minutes, stirring often, until it thickens, smells toasty and a skin begins to form.
15 minStep 4: Add the okok, stir well, cover and simmer over a low heat for 45 minutes. Stir every 10 minutes, scraping the bottom: groundnut sauces catch and scorch easily, and a burnt layer flavours the whole pot.
45 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 15 g
- Carbs
- 18 g
- Fat
- 24 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sweet okok take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
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