Ekwang à la Occitane

Ingredients

In this adaptation, we have replaced some of the traditional Cameroonian ingredients with Occitan counterparts to create a fusion of flavors. Instead of using cocoyam leaves, we have substituted them with Swiss chard, which adds a slightly bitter note to balance the richness of the palm nut sauce. Additionally, we have incorporated Occitan herbs and spices, such as thyme and bay leaves, to enhance the flavor profile and give it a distinct Occitan touch. We alse have the original recipe for Ekwang, so you can check it out.

• 4 ripe plantains 4 ripe plantains
• 400g (14 oz) palm nut pulp 400g (14 oz) palm nut pulp
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 200g (7 oz) Swiss chard, chopped 200g (7 oz) Swiss chard, chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Peel the plantains and cut them into thick slices.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the palm nut pulp to the pot and stir well to combine with the onion and garlic mixture.
4. 4.
   Pour in enough water to cover the palm nut pulp, and bring to a boil. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
5. 5.
   Add the Swiss chard, diced tomatoes, thyme leaves, bay leaves, and paprika to the pot. Season with salt and pepper to taste.
6. 6.
   Gently place the plantain slices into the pot, ensuring they are submerged in the sauce. If needed, add more water to cover the plantains.
7. 7.
   Cover the pot and let the stew simmer for approximately 30 minutes, or until the plantains are tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Ekwang à la Occitane hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor and softer texture.
• Palm nut pulp — If using canned palm nut pulp, make sure to drain and rinse it before adding it to the stew.
• Swiss chard — Remove the tough stems before chopping the Swiss chard leaves.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• If palm nut pulp is not available, you can substitute it with red palm oil for a similar flavor.
• Adjust the seasoning according to your taste preferences by adding more herbs or spices.

Serving advice

Serve the Ekwang à la Occitane hot, allowing the flavors to fully develop. Garnish with fresh thyme leaves for an extra touch of freshness.

Presentation advice

Present the Ekwang à la Occitane in a deep serving dish, allowing the vibrant colors of the stew to shine. Pair it with a side of steamed rice or crusty bread to complete the presentation.