Okok Salé

Okok Salé is a delicious and hearty West African dish that combines tender spinach with rich spices and palm oil. The dish is made even more satisfying when served with starchy sides like cassava or yam. With its combination of flavors from the crayfish, ground egusi, and the deep richness of palm oil, Okok Salé offers a savory and nutritious meal perfect for any occasion.

Why You’ll Love This Recipe

• Flavorful and rich: The combination of spices, palm oil, and crayfish infuses the spinach with a savory depth that’s both comforting and delicious.
• Hearty and filling: When paired with starchy sides like cassava or yam, Okok Salé makes for a well-rounded, satisfying meal.
• Nutrient-packed: Spinach provides plenty of vitamins and minerals, making this dish a healthy and wholesome option.
• Versatile: This dish can be served with different starchy sides depending on your preference, such as yam, plantain, or even rice.
• Traditional West African comfort food: Okok Salé is a classic and comforting dish from West Africa that is perfect for sharing with family and friends.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Okok (Spinach)

• 4 cups fresh spinach, washed and chopped
• 1/2 cup ground crayfish
• 1/4 cup ground egusi (melon seeds)
• 1/2 cup palm oil
• 2 tablespoons ground pepper (or to taste)
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1/2 cup stockfish (optional)
• Salt to taste

For the Side

• 2 cups cassava, boiled (or yam)
• 1 tablespoon palm oil for serving (optional)

directions

Prepare the Okok:

1. Heat the palm oil in a large pot over medium heat. Add the chopped onions and garlic and cook until softened and fragrant.
2. Add the ground crayfish and ground egusi to the pot, stirring to combine. Let this cook for about 3 minutes.
3. Pour in the chopped spinach and stir to coat with the oil and spices. Cook for about 5 minutes until the spinach wilts and softens.
4. Add the ground pepper and salt to taste. If you’re using stockfish, add it now and stir everything together. Let it cook for an additional 5–7 minutes, allowing the flavors to combine and the oil to infuse the spinach.

Prepare the Side (Cassava or Yam):

1. Boil the cassava or yam in a separate pot until tender (about 15–20 minutes for cassava, depending on the size of the pieces).
2. Once done, drain the water and serve the cassava or yam alongside the Okok Salé.
3. Optionally, drizzle a little palm oil over the cassava or yam for added richness.

Serving:

1. Serve the Okok Salé hot with the boiled cassava or yam on the side. Drizzle with additional palm oil, if desired.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per serving: Approximately 350 kcal

Variations

• Vegetarian option: Omit the stockfish for a vegetarian version of this dish.
• Add other vegetables: Try adding other vegetables like bell peppers or tomatoes for a variation in flavor and texture.
• Spicy version: Add more chili flakes or fresh chilies to increase the heat.
• Alternative sides: Serve with plantains or rice instead of cassava or yam for a different twist.

storage/reheating

Storage: Store any leftover Okok Salé in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a saucepan over medium heat, adding a little water if necessary to loosen the spinach mixture. Boiled cassava or yam can also be stored in the fridge and reheated in the microwave or on the stovetop.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach if fresh is not available, though fresh spinach is recommended for the best texture and flavor.

What is egusi?

Egusi is the ground seeds of melons and is commonly used in West African cuisine to thicken and flavor dishes. You can find it at African or specialty grocery stores.

Can I make Okok Salé without stockfish?

Yes, stockfish is optional and can be omitted for a vegetarian version. You can also substitute it with dried fish or another type of protein if desired.

What else can I serve with Okok Salé?

In addition to cassava or yam, Okok Salé pairs well with rice, plantains, or even couscous for a delicious variation.

Can I make Okok Salé in advance?

Yes, Okok Salé can be made in advance and stored in the refrigerator. It actually tastes better the next day as the flavors meld together.

Is Okok Salé spicy?

The level of spice can be adjusted by controlling the amount of ground pepper or chili flakes used. You can make it as mild or spicy as you like.

Conclusion

Okok Salé is a savory, nutritious, and satisfying West African dish that combines the goodness of spinach with bold spices, palm oil, and rich flavors. Paired with a starchy side like cassava or yam, this meal is a wonderful balance of comfort and nutrition. Whether you’re trying it for the first time or making it a regular in your meal rotation, Okok Salé is sure to impress with its depth of flavor and hearty texture.

Okok Salé

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A delicious and hearty dish from West Africa, Okok Salé features tender, flavorful spinach cooked with spices and palm oil, often served with starchy sides like cassava or yam. This savory meal is a perfect combination of greens and rich flavors, making it both nutritious and satisfying.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: West African

Ingredients

Units USM Scale 1x2x3x

• 4 cups fresh spinach, washed and chopped
• 1/2 cup ground crayfish
• 1/4 cup ground egusi (melon seeds)
• 1/2 cup palm oil
• 2 tablespoons ground pepper (or to taste)
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1/2 cup stockfish (optional)
• Salt to taste
• 2 cups cassava, boiled (or yam)
• 1 tablespoon palm oil for serving (optional)

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Instructions

1. Heat the palm oil in a large pot over medium heat. Add the chopped onions and garlic, cooking until fragrant and softened.
2. Add the ground crayfish and egusi to the pot, stirring to combine and cook for another 3 minutes.
3. Pour in the chopped spinach and stir to coat with the oil and spices. Cook for about 5 minutes until the spinach wilts and softens.
4. Add the ground pepper and salt to taste. If using stockfish, add it to the pot and stir everything together. Let it cook for an additional 5-7 minutes, allowing the flavors to combine and the oil to infuse the spinach.
5. In a separate pot, boil the cassava or yam until tender (about 15-20 minutes for cassava, depending on size).
6. Once done, drain the water and serve the cassava or yam alongside the Okok Salé.
7. Serve the Okok Salé hot with the boiled cassava or yam on the side. Drizzle a little palm oil on the starchy side for added richness, if desired.

Notes

• If you prefer a vegetarian version, omit the stockfish and focus on the rich flavors from the spices and palm oil.
• Okok Salé pairs well with other starchy sides like plantains, but cassava or yam are the traditional options.
• Feel free to adjust the spice level to your preference by adding more or less ground pepper.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 10mg