Stew
Okok (Nnam Owondo)

Okok (Nnam Owondo)

Cameroon

90Minutes
MediumLevel
5Serves
9Steps
Start Cooking
About

A Beti dish from Cameroon's Centre and South Regions of finely shredded gnetum (okok) leaves simmered with ground pumpkin seed and palm oil.

Equipment
  • Pot
  • Blender or grinder
  • Wooden spoon
  • Sieve
Ingredients
Finely shredded okok (eru/gnetum) leaves4 cups
Pumpkin or melon seed (pistache/egusi), ground1 cup
Red palm oil¾ cup
Smoked fish, flaked1.5 cups
Dried crayfish, ground3 tbsp
Onion1
Hot pepper, ground1 tbsp
Country onion (optional)1 tsp
Stock cubes3
Saltto taste

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