Okok

Preparation

1. Prepare the okok leaves: wash thoroughly and shred very finely — almost into threads. This is time-consuming but essential. If leaves are thick and fibrous, briefly blanch in boiling water for 3 minutes, squeeze dry, then shred.
2. Boil the peanuts in water for 20 minutes, drain, then blend coarsely into a rough paste with a little water. Do not blend smooth.
3. Heat palm oil in a large pot over medium heat. Fry the onion and garlic for 5 minutes until golden.
4. Add the crayfish and stir for 1 minute. Add the peanut paste and cook for 5 minutes, stirring, until the raw peanut smell is gone.
5. Add the shredded okok leaves and stir to coat in the palm oil and peanut base. Add 200ml of water. Cover and cook over medium heat for 15 minutes, stirring every 5 minutes.
6. Add the smoked fish, Maggi, pepper, and salt. Stir gently and cook uncovered for 10 more minutes until the dish thickens and the oil separates on top.
7. Taste and adjust — okok should be rich, slightly bitter from the leaves, nutty from the peanuts, and deeply savoury.