Ekwang (cameroonian Taro Leaf Stew)

Ingredients

• 2 pounds cocoyam leaves
• 1 pound beef, cut into cubes
• 1 cup crayfish
• 2 onions
• 4 cloves garlic
• 2 tablespoons palm oil
• 2 tablespoons groundnut oil
• 2 tablespoons ground crayfish
• 2 tablespoons bitterleaf
• 2 tablespoons utazi leaves
• 2 cups water

Steps

1. Wash the cocoyam leaves thoroughly.
2. Remove the tough stems.
3. Chop the leaves into smaller pieces.
4. Set aside.
5. In a large pot, heat the palm oil and groundnut oil over medium heat.
6. Add the chopped onions and minced garlic.
7. Sauté until fragrant.
8. Add the beef cubes to the pot.
9. Cook until browned on all sides.
10. Add the crayfish, ground crayfish, dried bitterleaf, and dried utazi leaves to the pot.
11. Stir well to combine the ingredients.
12. Pour in the water.
13. Season with salt to taste.
14. Stir again to ensure even distribution of the ingredients.
15. Bring the mixture to a boil.
16. Then reduce the heat to low.
17. Let it simmer for about 1 hour, or until the beef is tender.
18. Add the chopped cocoyam leaves to the pot.
19. Stir to incorporate them into the mixture.
20. Cover the pot.
21. Cook for an additional 15–20 minutes, or until the cocoyam leaves are cooked and tender.
22. Taste the stew.
23. Adjust the seasoning if needed, adding more salt or spices according to your preference.