AUTHENTIC HUCKLEBERRY VEGETABLE STEW || CAMEROONIAN FOOD RECIPE

Today, I’m making a flavorful Huckleberry Vegetable Stew, one of the delicious ways to enjoy Cameroonian food. I served mine with boiled Igbo cocoyams. The flavor of this huckleberry comes from building the stew in layers — properly seasoning the onions, using smoked fish, beef, tomatoes and plenty of crayfish, then bringing everything together with the cooked huckleberry. INGREDIENTS • Huckleberry vegetable • Palm oil • Beef • Smoked fish — I used strong kanda, but I recommend using a good amount of Bonga fish if available) • Onions • Tomatoes • Crayfish • Scotch bonnet peppers • Salt • Seasoning powder/cubes • Water, as needed HOW I MADE THE HUCKLEBERRY VEGETABLE STEW 1. Prepare the huckleberry Wash the huckleberry thoroughly to remove dirt and debris. Strain it properly to remove excess moisture. Transfer the vegetable into a pot and cook for 5 minutes. After 5 minutes, flip the vegetable from the bottom to the top so that it cooks evenly. Cook for another 5 minutes, making a total cooking time of 10 minutes. There is no reason to cook the huckleberry for more than 10 minutes at this stage. Once it is done, remove it from the pot and place it back on a sieve to continue draining while you prepare the other ingredients. 2. Cook the beef Season the beef with salt, crayfish and seasoning cubes/powder, or your preferred seasonings. Allow the beef to steam for about 15 minutes so it can release its natural juices. After that, add enough water and continue cooking for another 15 minutes, or until the beef is properly cooked and tender. Remove the cooked beef and set it aside. 3. Build the base of the stew Add palm oil to the pot and allow it to heat. Add the chopped onions and season them with a little salt. Seasoning the onions at this stage helps start building the flavor from the beginning and allows the taste to infuse into the oil and smoked fish. Add the smoked fish. I used strong kanda, but I recommend using a good amount of Bonga fish for an even richer smoked-fish flavor. Add the cooked beef and stir everything together, allowing the ingredients to cook together for a few minutes. 4. Add the tomatoes Add your tomatoes and allow them to cook properly until the tomato base is ready and the raw tomato taste has reduced. Add your seasoning cubes/powder and crayfish, then stir everything together and allow the flavors to combine. 5. Add the huckleberry Finally, add the cooked and drained huckleberry vegetable back into the pot. Stir thoroughly so the vegetable combines with the tomato, beef, smoked fish, onions, crayfish and palm oil. Allow everything to cook together briefly so the flavors come together, then taste and adjust the salt and seasoning if necessary. And that’s my method for making this flavorful Cameroonian Huckleberry Vegetable Stew. I served it with boiled Igbo cocoyams, but you can enjoy the stew with your preferred accompaniment. If you enjoyed this recipe, LIKE this video, leave a COMMENT and SUBSCRIBE to the channel for more Cameroonian food and recipes. You can also follow Mo’s Taste on Instagram, Facebook and TikTok for more food content. Looking for fried rice in Douala? I also make and sell fried rice. If you’d like to place an order, check the general description on my YouTube channel for ordering information. #foodvendor #cameroonianfood #huckleberry #youtuber