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Central African Koko

Name: Central African Koko
Total time: 50 min
Yield: Serves 4
Cuisine: Central African Republic
Ingredients: 1 bunch Spinach; 1/4 Cabbage; 4 tbsp Peanut butter; 1 Onion; 1 can Canned Mackerel; 2 tbsp Vegetable Oil; 1/2 tsp Salt; 300ml Water

Side Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Finely shredded gnetum leaves simmered with peanuts — a forest greens dish of the Central African Republic.

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📖 The Story Behind This Dish

Koko is the leaf of gnetum, a vine growing wild in Central Africa's forests. In the Central African Republic it's shredded very fine and stewed with peanut paste, smoked fish, and onion. The chewy leaves pair with the rich peanuts, and it's eaten with gozo.

🌆 Where it's eaten: At a Central African market, a woman bundles leaves and slices them thread-thin with a blade, and they're stewed with peanut sauce in a pot at home.

🥕 Ingredients (serves 4)

Spinach 1 bunch
Cabbage 1/4
Peanut butter 4 tbsp
Onion 1
Canned Mackerel 1 can
Vegetable Oil 2 tbsp
Salt 1/2 tsp
Water 300ml

👩‍🍳 Instructions

Shred the cabbage and spinach as finely as possible.
Heat oil in a pot and sauté the chopped onion.
Add the water and peanut butter and dissolve.
Add the vegetables and flaked mackerel and simmer 20 minutes, stirring occasionally.
Season with salt.

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