Ekwang (Cameroonian Taro Leaf Stew)
Photo: Aderiqueza, CC BY-SA 4.0
Ekwang is a Cameroonian stew of cocoyam leaves simmered with beef and crayfish. The savory base comes from two kinds of crayfish, whole and ground, along with palm oil, which gives the pot a deep, earthy richness. Dried bitterleaf and utazi add a pleasant bitter edge that cuts through the oil and meat. The beef simmers for an hour first, so it is tender before the leaves go in.
Instructions
Wash the cocoyam leaves well and pull off the tough stems. Chop the leaves into smaller pieces and set them aside.
Heat the palm oil and groundnut oil in a large pot over medium heat. Add the onions and garlic and cook until they smell fragrant.
Add the beef cubes and cook, turning them, until browned on every side.
Stir in the crayfish, ground crayfish, dried bitterleaf and dried utazi leaves so everything is coated in the oil and onions.
Pour in the water and add salt to taste. Stir again, then bring the pot to a boil.
Lower the heat and simmer for about 1 hour, until the beef is tender when pierced with a fork.
Stir in the chopped cocoyam leaves, cover the pot, and cook for another 15 to 20 minutes, until the leaves are soft and cooked through.
Taste the stew and add more salt or seasoning if it needs it before serving.
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