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.
Source and licence
"Ekwang (Cameroonian Taro Leaf Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ekwang_(Cameroonian_Taro_Leaf_Stew), revision 4508289), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ekwang_(Cameroonian_Taro_Leaf_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4508289
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Cameroon. Associated with Cameroon by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
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
Method
- 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.
- 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.
- Taste and adjust the seasoning if needed, adding more salt or spices according to your preference.