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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.

Ingredients

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  • 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)

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

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