Cameroon Cocoyam Leaf Bundles in Spicy Palm Oil Stew

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A beloved specialty from Cameroon's South West region, grated cocoyam is portioned into tender cocoyam leaves, wrapped into small bundles, and slowly simmered in a fiery red palm oil broth with smoked fish, beef, and crayfish. The bundles absorb the rich, slightly bitter palm oil while the leaves soften into silky ribbons. It is traditionally eaten with boiled plantain, cocoyam, or yams.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 7 gFiber
• 5 gSugar
• 28 gProtein
• 820 mgSodium
• 1180 mgPotassium
• 140 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the cocoyam bundles

• 1.5 kg fresh cocoyam tubers (taro), peeled
• 30-40 fresh cocoyam leaves, washed (or substitute large spinach leaves with stems removed)
• 1 medium onion, finely chopped
• 2 tablespoons ground crayfish
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For the palm oil stew base

• 1/2 cup red palm oil
• 300 g beef shank or stewing beef, cut into bite-size pieces
• 200 g smoked mackerel or smoked catfish, deboned and flaked
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 scotch bonnet peppers, deseeded and chopped
• 1 stock cube (maggi or knorr)
• 2 cups hot water
• 1 teaspoon salt, or to taste

Directions

1. Place the peeled cocoyam in a bowl of water and grate it finely using the small holes of a grater; squeeze out excess moisture and transfer to a mixing bowl.
2. Add the chopped onion, ground crayfish, salt, and pepper to the grated cocoyam and mix thoroughly until it forms a slightly sticky, cohesive mass.
3. Lay one cocoyam leaf flat (vein side up) and place roughly 1 to 1.5 tablespoons of the grated cocoyam mixture near the stem end. Fold the sides over the filling and roll tightly into a small parcel about the size of a cigar. Repeat with remaining leaves and mixture.
4. Heat the palm oil in a heavy-bottomed pot over medium heat for 2 minutes until hot but not smoking, then add the sliced onions, garlic, and ginger. Saute for 3 minutes until softened and fragrant.
5. Add the beef pieces and brown lightly for 4-5 minutes, then stir in the scotch bonnet peppers, crumbled stock cube, flaked smoked fish, and 2 cups of hot water. Bring to a gentle boil.
6. Arrange the cocoyam bundles seam-side down in the pot, layering them in concentric circles and packing them snugly so they hold their shape. Cover the pot with a tight-fitting lid.
7. Reduce heat to low and simmer gently for 35-40 minutes without stirring, lifting the lid only briefly to check that the liquid has not dried out; add a splash of hot water if needed.
8. Once the cocoyam is firm and the leaves are wilted and tender, remove from heat and let rest covered for 5 minutes. Serve hot with boiled plantain, yams, or cocoyam.
9. Spoon the rich red palm oil sauce over each portion and accompany with extra pepper if desired.

Cook’s Notes

• Use fresh cocoyam (taro) rather than frozen for the best sticky texture; yam can be substituted but the result will be less traditional.
• If cocoyam leaves are unavailable, large collard or turnip greens work well; blanch them for 30 seconds first to make them pliable for wrapping.
• Do not stir the bundles while they cook or they will unravel and break apart; gently shake the pot if needed.
• Palm oil gives the dish its signature deep red color and earthy flavor; do not substitute with regular vegetable oil if you want authenticity.
• Adjust the scotch bonnet quantity to control heat, and remove the seeds for a milder stew that still has a warm finish.

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