Koko na Nyama

In the tropical forests of Central Africa, leaves of Koko (or Gnetum africanum also known as afang, mfumbwa, okazi, and ukazi) are collected from the wild, cut into thin strips, and cooked as greens. They are now known as an "NTFP" (non-timber forest product) and are even exported to Europe and America where they are sold in African grocery stores. Popular in Cameroon and the Central African Republic, Koko na Nyama or Koko à la Viande (Koko with Meat) is a greens and peanut dish similar to Beef and Greens in Peanut Sauce.

What you need

peanut oil or any cooking oil
one onion, chopped
one pound beef stew meat, cut into cubes
four cups water
one cup peanut paste or unsweetened peanut butter
salt, to taste
one or two Maggi® cubes
three to four pounds of koko (Gnetum africanum) or any other sort of greens; cleaned, stems removed, and then cut into very thin strips

What you do

Heat the oil in a large pot or dutch oven. (It is important to have a heavy pot that retains heat well.) Stir-fry the onions for a few minutes, until they become translucent.
Add the meat to the pot and cook it, stirring frequently, until is well browned and near done.
Pour the water over the meat and onions and bring to a boil. Boil, stirring occasionally, until the liquid is cooked into a thin sauce.
Reduce heat. Stir in the peanut paste (or peanut butter), Maggi® cube, and salt. Stir until smooth. Add the koko (or other) greens. Cover.
Simmer over low heat until the greens are tender. (Cooking time varies by type of greens.)

This dish can also be made with smoked fish -- the smoked fish should be added with the greens.

All over Central Africa, koko (Gnetum africanum) is cut into thin strips before being cooked. This is usually accomplished by rolling it, like cigars, and then using a very sharp knife to shave the end into thin strips. Koko is available already-cut and ready-to-cook in many Central African markets. The women selling it cut it fresh throughout the day. The more thinly cut the koko is, the higher it can be piled -- a tall pile of koko is definitely a selling point. Cutting the koko into such thin strips probably makes it easier to cook.

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