Typical dish of Betis (central Cameroon), theokok still called fumbwa is a dish particularly appreciated by Cameroonians. Made from Gnetum leaves, peanut paste and palm nut juice, it is accompanied by tubers or manioc sticks.
250g of finely cut Okok leaves
400g of palm nut juice
300g roasted peanut paste
500ml of water
Salt (according to your convenience)
2 tablespoons of sugar
Prepare your okok leaves and book.
Pour the palm nut juice, water and salt. Cook for 5 at 10 minutes.
Add the peanut paste and the sugar. Stir occasionally to prevent the mixture from sticking to the bottom of the pot.
When the oil appears above your preparation, slowly add the okok without stirring. Simmer on low heat for min 2 and remove from heat. It's ready !
Serve with cassava tubers or with manioc stick.