Ekwang (Cameroonian Taro Leaf Stew)

Ingredients

• 2 lb cocoyam leaves
• 1 lb beef, cut into cubes
• 1 cup crayfish
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 tbsp palm oil
• 2 tbsp groundnut oil
• 2 tbsp ground crayfish
• 2 tbsp dried bitterleaf
• 2 tbsp dried utazi leaves
• 2 cups water
• Salt, to taste

Method

1. Wash the cocoyam leaves thoroughly and remove the tough stems. Chop the leaves into smaller pieces and set aside.
2. 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.
3. Add the beef cubes to the pot and cook until browned on all sides.
4. Add the crayfish, ground crayfish, dried bitterleaf, and dried utazi leaves to the pot. Stir well to combine the ingredients.
5. Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
6. 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.
7. Add the chopped cocoyam leaves to the pot and stir to incorporate them into the mixture.
8. Cover the pot and cook for an additional 15–20 minutes, or until the cocoyam leaves are cooked and tender.
9. Taste and adjust the seasoning if needed, adding more salt or spices according to your preference.