Ekwang (Cameroonian Taro Leaf Stew)

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

Instructions

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