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Cameroon
Traditional Béti Nkonda Wild Leaf Stew with Crayfish
A wholesome traditional Fang-Béti green dish made of shredded wild forest leaves simmered with ground dried crayfish, smoked fish, and red palm oil.
Prep20m
Cook60m
DifficultyEasy
Calories432
ServingsAutomatically adjusts ingredient amounts
5
Ingredients (6)
0/6 readyfermented water fufu cassava dough
500 g
100% pure smooth roasted peanut butter
150 g
unrefined red palm oil
1 cuillère à soupe
fine salt
1 cuillère à café
fresh cilantro leaves
1 portion
cooking twine or raffia
1 portion
Nutritional Values (per serving)
Calories432 kcal
Proteins10.9g
Carbs54.9g
Fats20.1g
Heritage & History
An ancient forest staple in Central Cameroon, celebrated for clean herbal vibrancy and digestive wellness.
Preparation & Cooking Steps
5 steps1
Wash wild forest leaves thoroughly in salted water, drain, and shred finely.
2
In a pot, bring a cup of water to a boil with flaked smoked fish, ground crayfish, and chopped country onions.
3
Add shredded leaves and unrefined red palm oil.
4
Simmer on medium heat for 20 minutes until leaves are tender and cooking juices are richly reduced.
5
Serve hot with steamed cassava batons or boiled yams.
Chef's Tip & Secret
Shredding the leaves finely allows them to soften quickly and blend seamlessly with the crayfish sauce.