Kwacoco (Cameroonian Steamed Taro Bundles)
Source and licence
"Kwacoco (Cameroonian Steamed Taro Bundles)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kwacoco_(Cameroonian_Steamed_Taro_Bundles), revision 4513621), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kwacoco_(Cameroonian_Steamed_Taro_Bundles)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513621
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Cameroon. Associated with Cameroon by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 teaspoon bouillon powder
- 1–1½ cups Cameroonian smoked fish
- ½ cup crayfish
- 1 scotch bonnet chile pepper, pierced
- 1–1½ cups bite-size smoked turkey pieces
- 3 pounds cocoyam, peeled
- 4–5 cups fresh spinach, chopped
- 1 cup red oil
- Salt
- ½ teaspoon country onion spice
Method
- In a medium pot, combine the bouillon powder, smoked fish, crayfish, chile pepper, and turkey. Cover with water, and bring to a boil. Cook for 3–5 minutes. Set aside the stock for later use.
- Cut the cocoyam into large chunks, rinse right away to avoid discoloration, and soak in cool water until needed.
- Either grate the cocoyam or pulse it in a food processor until almost but not completely smooth.
- Combine the cooked fish, turkey, spinach, red oil, salt, and country onion spice in a large bowl. Add a little stock as necessary.
- Cut the banana leaves into rectangles, removing any undesirable edges. Clean them, drain them, and pat them dry.
- Heat the banana leaves over an open flame to wilt them and make them flexible.
- Place around 1–2 cups of the above mixture on one leaf. Swiftly fold banana leaves over the filling, pressing the sides into a rectangle form while pressing inward to prevent any filling from leaking out. Fold the sides in twice to seal. Repeat this step with the remaining filling and banana leaves.
- Place a rack or steamer inside a large pot with a few inches of boiling water. Line with banana leaves, and place the wrapped bundles in the steamer. Steam for about an hour, adding more water as needed.
- Unwrap the kwacoco to serve.