Sweet okok

Ingredients

• 500 g finely cut okok (eru) leavesFind in the shop →
• 300 g peanut pasteFind in the shop →
• 1 litre palm nut juice (or 800 g palm nut cream)Find in the shop →
• 2 tablespoons sugarFind in the shop →
• Cassava sticks (bobolo) to serveFind in the shop →

Method

1. Wash the okok leaves and soak them for 10 minutes in warm water; drain.
2. Bring the palm nut juice to a boil in a large pot.
3. Thin the peanut paste with a little hot juice, add it and cook for 15 minutes, stirring.
4. Add the okok, sugar and a pinch of salt; cook for 30 minutes over low heat, stirring, until the sauce thickens and the oil rises.
5. Serve hot with cassava sticks.