Ekwang (Cameroonian Taro Leaf Stew)
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.
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
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.
1 hour
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.
15–20 minutes
Taste and adjust the seasoning if needed, adding more salt or spices according to your preference.
- •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.