Entree: Cameroon – National Cuisine – Kwacoco Bible (Dense steamed loaf of grated cocoyam wrapped in banana leaves, a starchy staple often eaten with stews or sauces)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb grated cocoyam (taro) — fresh or thawed if frozen
- 1/4 cup (60 ml) red palm oil
- 8 oz smoked fish, cleaned and flaked
- 1 medium onion, finely chopped, approx. 6 oz
- 1 scotch bonnet or habanero pepper, finely chopped or left whole for milder heat
- 1 tsp salt, or to taste
- 2 tbsp ground crayfish or dried shrimp (optional)
- 1/2 cup (120 ml) water, plus more as needed to adjust consistency
- Banana leaves for wrapping (cleaned and cut to size)

Show original ingredient measurements

- 2 lb (900 g) grated cocoyam (taro) — fresh or thawed if frozen
- 1/4 cup (60 ml) red palm oil
- 8 oz (225 g) smoked fish, cleaned and flaked
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 scotch bonnet or habanero pepper, finely chopped or left whole for milder heat
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (15 g) ground crayfish or dried shrimp (optional)
- 1/2 cup (120 ml) water, plus more as needed to adjust consistency
- Banana leaves for wrapping (cleaned and cut to size)

Instructions

Gram weights below are shown as approximate US weights.

1. If using fresh cocoyam, peel and grate finely. If using pre-grated or frozen, thaw and drain excess liquid. Place grated cocoyam in a large bowl.
2. Add the red palm oil, chopped onion, flaked smoked fish, ground crayfish (if using), chopped scotch bonnet (or leave whole), salt, and 1/2 cup (120 ml) water to the cocoyam. Mix thoroughly until a cohesive, slightly sticky dough forms; add a little more water if the mixture is too dry.
3. Lay out banana leaves and place about 1 cup of the cocoyam mixture in the center of each leaf, shaping into a tight loaf about 1.5–2 inches (4–5 cm) thick. Fold the leaves over and secure by tucking ends or tying with kitchen twine. Repeat to make 4 loaves.
4. Arrange the wrapped loaves in a large steamer or a pot fitted with a steaming rack. Add enough water to reach just below the rack and bring to a boil.
5. Steam the kwacoco loaves, covered, for 60–90 minutes, checking occasionally to ensure the water has not evaporated. Steam until the loaves are firm and cooked through.
6. Remove from the steamer and let rest 5 minutes. Carefully unwrap the banana leaves and slice or serve whole.
7. Serve hot alongside a hearty sauce or stew such as ndolé, tomato stew, or palm nut soup.

1. If using fresh cocoyam, peel and grate finely. If using pre-grated or frozen, thaw and drain excess liquid. Place grated cocoyam in a large bowl.
2. Add the red palm oil, chopped onion, flaked smoked fish, ground crayfish (if using), chopped scotch bonnet (or leave whole), salt, and 1/2 cup (120 ml) water to the cocoyam. Mix thoroughly until a cohesive, slightly sticky dough forms; add a little more water if the mixture is too dry.
3. Lay out banana leaves and place about 1 cup (approx. 225 g) of the cocoyam mixture in the center of each leaf, shaping into a tight loaf about 1.5–2 inches (4–5 cm) thick. Fold the leaves over and secure by tucking ends or tying with kitchen twine. Repeat to make 4 loaves.
4. Arrange the wrapped loaves in a large steamer or a pot fitted with a steaming rack. Add enough water to reach just below the rack and bring to a boil.
5. Steam the kwacoco loaves, covered, for 60–90 minutes, checking occasionally to ensure the water has not evaporated. Steam until the loaves are firm and cooked through.
6. Remove from the steamer and let rest 5 minutes. Carefully unwrap the banana leaves and slice or serve whole.
7. Serve hot alongside a hearty sauce or stew such as ndolé, tomato stew, or palm nut soup.