Okok (eru)

Gnetum africanum, G. buchholzianum

leaf

Tough leaves shredded very finely, cooked for a long time with palm oil, or with peanuts and sweetened in Cameroon.

Origin

Central Africa (Cameroon, Congo, Nigeria)

Season (United States)

all year round

Preparation

Once finely shredded, the leaves are cooked for at least an hour, until tender; they are always eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Slicing it takes real skill: vendors cut it into threads less than a millimeter wide.