I’m a little emotional here because this is the very first recipe I ever shared on this blog, two years ago. Wow! You can view it here with my very archaic photography, then. So after getting tons of request, I had to make a video for this goodness called Kwacoco Bible. I don’t know why Bible is a part of the name. But this I know: this grated-cocoyams-wrapped-in-banana-leaves-and-cooked thing is delicious. That was a really long way of saying Kwacoco Bible!
Kwacoco Bible is mostly eaten by the Bakweris in Cameroon. It you would like to know more about the meal, check out my initial post where I tell a sweet back story. Traditionally, it is wrapped in banana leaves but if you can’t find banana leaves, use aluminium foil. Find the detailed recipe at the end of the post.
AND press play below to watch me making some.
Grated cocoyams mixed with fish, and seasoning and cooked in banana leaves. It is an insanely delicious Cameroonian delicacy!
- 7 medium cocoyams (taro)
- 1 cup palm oil - lightly warmed
- 1 cup smoked fish - flaked
- 1 cup crayfish - roughly blended
- 3 small seasoning cubes (Maggi)
- 1/2 teaspoon salt
- 1 scotch bonnet pepper
- 1/2 bunch cocoyam leaves (or spinach) - chopped
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Peel cocoyams then use a grater to grate into a smooth paste (please see video). You could use a food processor to process.
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Mix together grated cocoyams with salt, Maggi, palm oil, spinach and fish until everything is well incorporated. [Prepare pot by lining the under with banana leaves or aluminium foil. Wrap about 3/4 cup in each portion of banana leaves or aluminium foil. Place the litte wraps into the prepared pot. Cover all the wraps with some more aluminium foil of banana leaves then add in water to about half way of the wraps. Let it cook for one hour. Every 15 minutes, check and add more water so it doesn't burn. When it has cooked for one hour, allow the water left in pot to dry up then turn off the heat.
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Unravel and enjoy.
You could enjoy Kwacoco with some Canda Stew on the side. So good!
Bola says
January 21, 2017 at 12:41 pmLol @ kwacoco bible, ve tasted something like this before, without the spinach though.
Well done Precious.
Precious says
January 21, 2017 at 2:14 pmHaha Bola, does the name tickle you? Thank you!
Dominika says
January 21, 2017 at 10:07 pmDear Precious I have eaten this before except that it wasn’t wrapped in banana leaves,plastic wrap nor aluminium foil.this delicacy is the traditional food of Efik and Ibibio tribe here in Nigeria and I happen to be an Ibibio. so much similarities btw your tribe and mine.stay blessed as always.
Precious says
January 22, 2017 at 9:55 amDominika, if you are Ibibio then we are basically the same people only separated by territorial boundaries. Some of our traditional languages are even the same!
Kelsey says
March 6, 2017 at 12:21 amWhere I live they don’t sell Macabo cocoyam. Which other type of Cocoyam can I use?
Precious says
April 30, 2017 at 9:48 pmHi Kelsey, SO SORRY for the late response. I really don’t think there’s a substitute for macabo cocoyams because the other kinds of cocoyam don’t hold well.
Vandoline Nesser says
December 4, 2018 at 3:31 pmAunty Precious I adore your recipes
Precious says
December 5, 2018 at 5:07 pmThanks so much, dear.