Nkumu Okaka (Nkumu Leaves with Smoked Fish)

• Prep time: 20 mins

• Cook time: 30 mins

• Total time: 50 mins

• Servings: 4

• Country of Origin: Gabon

Description

Nkumu is a traditional leaf (Gnetum africanum) widely consumed across Gabon. In Nkumu Okaka, the finely shredded leaves are cooked with palm nut liquid or peanut paste along with smoked river fish, delivering a deeply savory and earthy profile.

Presentation

Serve in small clay bowls alongside fufu or boiled plantains.

Ingredients

• 300 g fresh Nkumu leaves (or wild spinach/Gnetum leaves), finely shredded

• 400 g smoked catfish or barracuda, flaked

• 3 tbsp peanut butter or ground sesame paste

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1.5 cups water or fish broth

• 2 tbsp palm oil

• 1 Scotch bonnet pepper

• 1 tsp salt

Directions

• Wash shredded Nkumu leaves thoroughly and drain completely.

• In a pot, heat palm oil and sauté onions and garlic for 3 minutes.

• Whisk peanut butter into warm water until smooth, then pour into the pot.

• Add flaked smoked fish and whole Scotch bonnet pepper; bring to a simmer.

• Stir in shredded Nkumu leaves bit by bit.

• Cover and simmer over low heat for 20 minutes until leaves soften and sauce thickens.

• Season with salt and serve hot.

Optional Variations

• Use smoked shrimp or crayfish powder for enhanced umami depth.

Cooking Tips

• Shred Nkumu leaves as thinly as possible to ensure even cooking and tender texture.

Nutrition Facts (Per Serving)

• Calories: 410 kcal

• Carbohydrates: 14 g

• Protein: 32 g

• Fat: 26 g

• Saturated Fat: 8 g

• Sodium: 510 mg