A dense, savory pudding made from grated cocoyam mixed with palm oil, crayfish, and smoked fish, wrapped in cocoyam leaves and steamed until firm.
Ingredients
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2kg cocoyam, peeled and grated
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1/2 cup palm oil
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200g smoked fish, flaked
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2 tbsp ground crayfish
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2 scotch bonnet peppers, minced
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1 medium onion, finely diced
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2 bouillon cubes
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Salt to taste
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Cocoyam or banana leaves for wrapping
Instructions
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1
Peel and grate the cocoyam finely into a smooth paste.
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2
Mix in palm oil, ground crayfish, bouillon cubes, minced peppers, onion, and salt.
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3
Fold in flaked smoked fish.
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4
Soften cocoyam or banana leaves over an open flame.
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5
Wrap portions of the mixture in the leaves and tie securely.
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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.