Kwacoco (Cameroonian Steamed Taro Bundles)
Kwacoco is a Cameroonian dish of grated cocoyam wrapped in banana leaves and steamed until set. The leaves are held over a flame first, which makes them supple enough to fold into tight packets and gives the filling a faint smoky edge. Inside, smoked fish, smoked turkey, crayfish and a pierced scotch bonnet season the taro, while red oil colors it deep orange. Cook a batch when you want a one-pot-style parcel that is built entirely on smoke and slow steam.
Instructions
Put the bouillon powder, smoked fish, crayfish, pierced chile and smoked turkey in a medium pot and cover with water. Bring to a boil and cook for 3 to 5 minutes, then set the pot aside so you can save the stock.
Cut the cocoyam into large chunks and rinse them right away so they do not discolor. Keep them in cool water until you are ready to use them.
Grate the cocoyam, or pulse it in a food processor until it is almost but not completely smooth.
In a large bowl, combine the cooked fish and turkey with the spinach, red oil, salt and country onion spice. Add a little of the reserved stock if the mixture needs loosening.
Cut the banana leaves into rectangles and trim away any ragged edges. Clean them, drain them and pat them dry, then pass them over an open flame until they wilt and turn pliable.
Spoon about 1 to 2 cups of the mixture onto a leaf. Fold the leaf over the filling quickly, pressing the sides inward into a rectangle so nothing leaks, then fold the sides in twice to seal. Repeat with the remaining filling and leaves.
Set a rack or steamer in a large pot with a few inches of boiling water and line it with banana leaves. Arrange the bundles inside and steam for about an hour, topping up the water as it boils down.
Unwrap the bundles at the table and serve.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
