Cameroon / Main
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.
Ingredients
- cocoyam leaf2 lb
- beef, cut into cubes1 lb
- crayfish1 cup
- onion, finely chopped2
- garlic, minced4 clove
- palm oil2 tbsp
- peanut oil2 tbsp
- crayfish, ground2 tbsp
- bitterleaf, dried2 tbsp
- utazi leaf, dried2 tbsp
- water2 cup
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
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.
