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Ekwang (Cameroonian Taro Leaf Stew)

@arecipe.bsky.social

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

  • 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

Instructions

  1. 1
    Wash the cocoyam leaves thoroughly and remove the tough stems. Chop the leaves into smaller pieces and set aside.
  2. 2
    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.
  3. 3
    Add the beef cubes to the pot and cook until browned on all sides.
  4. 4
    Add the crayfish, ground crayfish, dried bitterleaf, and dried utazi leaves to the pot. Stir well to combine the ingredients.
  5. 5
    Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
  6. 6
    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.
  7. 7
    Add the chopped cocoyam leaves to the pot and stir to incorporate them into the mixture.
  8. 8
    Cover the pot and cook for an additional 15–20 minutes, or until the cocoyam leaves are cooked and tender.
  9. 9
    Taste and adjust the seasoning if needed, adding more salt or spices according to your preference.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Ekwang_(Cameroonian_Taro_Leaf_Stew)