This underrated Cameroonian food doesn't get the attention it deserves. Recette Ikok (Okok salé)

bitter leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers a milder flavor while kale is more affordable.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

ground crayfish

🥗Healthier: nutritional yeast

💰Cheaper: dried shrimp

Nutritional yeast adds umami, while dried shrimp is a cost-effective alternative.

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a healthier protein source, while canned fish is budget-friendly.

Wash and prepare kok leaves by rinsing them thoroughly to reduce bitterness.

Heat fresh palm nuts in a pot over medium heat until it becomes clear.

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

Incorporate the toasted peanuts and cook until they start to flake, about 5-7 minutes.

Stir in ground crayfish and hot pepper, mixing well to combine flavors.

Add washed kok leaves and any optional vegetables, stirring to combine.

Pour in water and bring to a boil, then reduce heat to simmer for 15-20 minutes.

Season with salt and seasoning cubes to taste, adjusting as needed.

If using meat, add it now and simmer until fully cooked, about 10-15 minutes.

Serve hot with a side of fufu or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary