Kwacoco

Kwacoco (kwah-KOH-koh)

Grated Cocoyam Pudding

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 360 kcal

A dense, savory pudding made from grated cocoyam mixed with palm oil, crayfish, and smoked fish, wrapped in cocoyam leaves and steamed until firm.

Nutrition & Info

Protein 12.0g

Carbs 42.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

grater banana or cocoyam leaves steaming pot mixing bowl

Presentation Guide

Vessel: leaf wrapping on plate

Garnishes: palm oil drizzle

Accompaniments: pepper soup, grilled fish

Ingredients

2kg cocoyam, peeled and grated
1/2 cup palm oil
200g smoked fish, flaked
2 tbsp ground crayfish
2 scotch bonnet peppers, minced
1 medium onion, finely diced
2 bouillon cubes
Salt to taste
Cocoyam or banana leaves for wrapping

Instructions

1
Peel and grate the cocoyam finely into a smooth paste.
2
Mix in palm oil, ground crayfish, bouillon cubes, minced peppers, onion, and salt.
3
Fold in flaked smoked fish.
4
Soften cocoyam or banana leaves over an open flame.
5
Wrap portions of the mixture in the leaves and tie securely.
6
Steam in a covered pot for 1 hour until firm. Serve warm.

💡

Did You Know?

Kwacoco is sometimes called "Cameroon's answer to tamales" because of its steamed-in-leaf preparation method.

Chef's Notes

Equipment Tips

grater
banana or cocoyam leaves
steaming pot
mixing bowl

Garnishing

palm oil drizzle

Accompaniments

pepper soup, grilled fish

The Story Behind Kwacoco

Kwacoco originates from the Bakweri people near Mount Cameroon in the Southwest region. The cocoyam grows abundantly on the volcanic slopes, and the dish represents the close connection between the region's agriculture and cuisine.

🕐 Traditionally enjoyed lunch, dinner, weekend meals 📜 Origins: Traditional Bakweri cuisine, Southwest region

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