Cookbook:Ekwang (Cameroonian Taro Leaf Stew)
Appearance
Ekwang (Cameroonian Taro Leaf Stew) | |
---|---|
Category | African recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ekwang is a traditional Cameroonian dish that combines cocoyam leaves, beef, crayfish, and aromatic spices. This flavorful and hearty dish is a staple in Cameroonian cuisine and is often enjoyed as a main course.
Ingredients
[edit | edit source]- 2 pounds cocoyam leaves
- 1 pound beef, cut into cubes
- 1 cup crayfish
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons palm oil
- 2 tablespoons groundnut oil
- 2 tablespoons ground crayfish
- 2 tablespoons dried bitterleaf
- 2 tablespoons dried utazi leaves
- 2 cups water
- Salt, to taste
Equipment
[edit | edit source]- Large pot
- Cutting board
- Knife
- Mortar and pestle
Procedure
[edit | edit source]- Wash the cocoyam leaves thoroughly and remove the tough stems. Chop the leaves into smaller pieces and set aside.
- In a large pot, heat the palm oil and groundnut oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant.
- Add the beef cubes to the pot and cook until browned on all sides.
- Add the crayfish, ground crayfish, dried bitterleaf, and dried utazi leaves to the pot. Stir well to combine the ingredients.
- Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
- Add the chopped cocoyam leaves to the pot and stir to incorporate them into the mixture.
- Cover the pot and cook for an additional 15–20 minutes, or until the cocoyam leaves are cooked and tender.
- Taste and adjust the seasoning if needed, adding more salt or spices according to your preference.
Notes, tips, and variations
[edit | edit source]- If cocoyam leaves are not available, you can substitute with spinach or collard greens for a similar taste and texture.
- Dried bitterleaf and utazi leaves can be found in African specialty stores or online. If unavailable, you can omit them or substitute with other bitter greens for a slightly different flavor profile.
- To enhance the flavor of the dish, you can add smoked fish or dried shrimp.
- Adjust the cooking time as needed, depending on the tenderness of the beef and the desired consistency of the dish.