How to cook Okonghobong Soup// Cameroon Recipe

bitter leaf

🥗Healthier: spinach

💰Cheaper: kale

Spinach provides a milder flavor while maintaining nutritional value.

groundnut paste

🥗Healthier: peanut butter

💰Cheaper: sunflower seed butter

Peanut butter offers similar creaminess and flavor.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier but may be pricier.

meat

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is often less expensive.

Wash and prepare the bitter leaf and waterleaf by rinsing thoroughly.

Chop the onions and set aside.

Heat palm oil in a pot over medium heat until shimmering.

Add the chopped onions and sauté until translucent, about 3-4 minutes.

Add the meat to the pot and cook until browned, stirring occasionally, about 5-7 minutes.

Incorporate the fish and cook for an additional 3-4 minutes until it is cooked through.

Stir in the groundnut paste and mix well until combined.

Add water to the pot and bring to a boil.

Reduce heat and simmer for 15-20 minutes to allow flavors to meld.

Add the bitter leaf, waterleaf, and seasoning, stirring to combine.

Cook for another 5-10 minutes until the leaves are tender.

Adjust seasoning with salt and pepper to taste.

Serve hot with a side of fufu or rice.

Cooking Techniques

Spice Level:

Allergens