L’okok sucr\u00e9 est un plat camerounais traditionnel, originaire de la r\u00e9gion du Centre, particuli\u00e8rement appr\u00e9ci\u00e9 par le peuple Beti. Il est connu pour sa texture onctueuse et son go\u00fbt unique, r\u00e9sultant d’un m\u00e9lange de feuilles d’okok (Gnetum africanum), de p\u00e2te d’arachide et de jus de noix de palme. On le sert g\u00e9n\u00e9ralement avec du manioc ou des b\u00e2tons de manioc<\/p>","protected":false},"excerpt":{"rendered":"
Somptieux plat v\u00e9g\u00e9tarien. Deux accompagnements disponibles: les batons de manioc et tubercules de manioc. 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