Plat
Kwacoco
Comment le préparer
Kwacoco (Cameroonian Steamed Taro Bundles)
Cette recette est publiée en anglais.
Ingrédients
- 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
Préparation
- 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.
D'après Wikipédia
Cet article n'existe qu'en anglais. Il est présenté tel que publié.
Kwacoco, sometimes spelled kwa-coco, is a Cameroonian cuisine dish consisting of pureed cocoyam wrapped and steamed in banana leaves. It is consumed by different ethnic groups from Cameroon, specially the Kwe people, for whom the traditional meal usually consists of kwacoco served with banga and smoked fish. It is sometimes referred to as kwacoco bible when the cocoyam is mixed with other ingredients such as spinach, smoked fish, red oil and spices, and it can also be served along with many other stews and soups.
The combination of kwacoco and banga is a staple food for rural communities in Cameroon, who rely on the fats and carbohydrates provided by these foods to subsist. During the world food crisis of 2008, local farmers were encouraged to produce more cocoyam, and urban consumers were told to promote its consumption over imported food.
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