Okok Sucré

What we know so far

Okok is the Beti and Eton name for the finely shredded leaves of Gnetum africanum, the same tough forest vine that the Anglophone regions cook as eru and Nigeria as afang. In the Centre region around Yaoundé it is cooked quite differently: simmered in fresh palm-nut juice with ground roasted groundnuts until the sauce thickens and the red oil rises, and, in the sweet version, sweetened with sugar or, the older way, with mashed ripe plantain or sweet potato. The result is rich, slightly sweet and slightly bitter, and it is eaten with steamed cassava or bâton de manioc.

The draft was written from 2 published sources and holds 6 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting