Ingredients

Method

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

Notes

• If cocoyam leaves are not available, you can substitute with spinach or collard greens for a similar taste and texture.
• Dried bitterleaf and utazi leaves can be found in African specialty stores or online. If unavailable, you can omit them or substitute with other bitter greens for a slightly different flavor profile.
• To enhance the flavor of the dish, you can add smoked fish or dried shrimp.
• Adjust the cooking time as needed, depending on the tenderness of the beef and the desired consistency of the dish.

Equipment

• Large pot
• Cutting board
• Knife
• Mortar and pestle

Categories

• Recipes using beef
• Cameroonian recipes
• Recipes using bitterleaf
• Recipes using ground crayfish