Classic Bamileke Leaf and Cocoyam Stew

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A traditional hearty stew from the Bamileke people of Cameroon's West Region, this dish features tender cocoyam leaves simmered in vibrant palm oil with assorted meats and thickened with smooth cocoyam paste. It is celebrated for its earthy, slightly bitter flavor and deep orange color, often served at family gatherings and ceremonies.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 3 gSugar
• 42 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the meat and broth

• 500 g beef shank, cut into chunks
• 300 g cow skin (kpomo), cleaned
• 200 g smoked mackerel or catfish
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 Maggi seasoning cubes
• 1 tsp salt
• 4 cups water

For the greens and stew base

• 500 g fresh cocoyam (nkui) leaves, finely shredded
• 200 g cocoyam (taro), peeled and boiled
• 1/2 cup red palm oil
• 2 tbsp ground crayfish
• 2 scotch bonnet peppers, blended
• 1 tbsp ground dry pepper
• 1 tsp salt, or to taste
• 1 tsp black pepper

Directions

1. Wash the cocoyam leaves thoroughly, then blanch them in boiling water for 3 minutes. Drain, squeeze out excess water, and finely shred using a knife or traditionally by hand.
2. In a large pot, combine the beef shank, cow skin, chopped onion, garlic, ginger, salt, and 4 cups of water. Bring to a boil over high heat, then reduce to medium and simmer covered for 40 minutes until the meats are tender.
3. Add the smoked fish to the pot and continue simmering for 10 minutes. Remove the cow skin, slice into bite-sized pieces, and return it to the pot along with the fish.
4. Mash the boiled cocoyam into a smooth, lump-free paste using a mortar and pestle or potato masher; set aside.
5. Warm the palm oil in a small pan over low heat for about 2 minutes (do not let it smoke or bleach), then pour it into the meat pot and stir well until the broth turns a rich golden-orange.
6. Stir in the shredded cocoyam leaves, ground crayfish, blended scotch bonnet, and dry pepper. Mix thoroughly and simmer uncovered for 15 minutes.
7. Add the mashed cocoyam paste in small spoonfuls, stirring constantly to avoid lumps, until the soup thickens to a rich, slightly viscous consistency.
8. Adjust the seasoning with salt and additional Maggi to taste, then simmer for 5 more minutes so the flavors meld.
9. Serve hot in deep bowls alongside water fufu, boiled plantain, or garri.

Cook’s Notes

• Use the freshest cocoyam leaves possible and shred them very finely; the traditional hand-shredding process helps release the leaves' natural flavor and softens the fibers.
• Do not overheat or bleach the palm oil; gently warming preserves its deep red-orange hue and characteristic aroma.
• For a more authentic touch, source traditional fermented nkui leaves from a Cameroonian or West African market if available.
• Adjust the amount of cocoyam paste to control the thickness; the stew should be thick enough to coat a spoon but still spoonable.
• Serve with water fufu, pounded yam, or boiled green plantain for a complete traditional meal.

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