Kwacoco (Cameroonian Steamed Taro Bundles)

• 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

Ingredients for 10 servings (2.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

   Stovetop
2. 2

   Cut the cocoyam into large chunks, rinse right away to avoid discoloration, and soak in cool water until needed.

3. 3

   Either grate the cocoyam or pulse it in a food processor until almost but not completely smooth.

   Food processor
4. 4

   Combine the cooked fish, turkey, spinach, red oil, salt, and country onion spice in a large bowl. Add a little stock as necessary.

5. 5

   Cut the banana leaves into rectangles, removing any undesirable edges. Clean them, drain them, and pat them dry.

6. 6

   Heat the banana leaves over an open flame to wilt them and make them flexible.

7. 7

   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.

8. 8

   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.

9. 9

   Unwrap the kwacoco to serve.