This is a Cameroonian meal made up of the Kwacoco - cocoyams (taro) grated and steamed in banana leaves, and the Banga Soup - soup made out of fresh palm nuts. It is very tasty, earthy, so good!
Peel cocoyams then wash thoroughly. Grate or process in a food processor to a paste. Line a large pot with worn-out banana leaves or aluminium foil. Wrap about a cup of the cocoyam paste in each banana leave to form a log. Place all logs into the pot. Add two cups of hot water and steam for about 1 - 2 hours. Every 10- 15 minutes, add in more water until fully cooked.
If using fresh palm nuts, boil until tender then place in a mortar and pound to extract the pulp. Add in 4 cups of hot water then sieve to seperate the skin from the pulp. Place the pulp in a pot.
If using the canned palm nut concentrate simply pour it into a pot and add 2 cups of water.
Add chopped onion and let it boil together with the palm nut pulp for about ten minutes. Then add salt, Maggi, pepper, crayfish and dried fish. Add in another 2 cups of water and let them simmer for another 10 minutes. At this point, check the consistency of your soup. If it is too thick, add in more water as needed. Also taste to ensure that the seasoning is perfect.
Add chopped spinach and let it simmer for 2 minutes. That's it! Kwacoco and Banga Soup is ready.
Enjoy with your hands because this is finger-licking good!
The cocoyams used in this recipe should be the longer ones because they hold well together. The small round ones won't work.
Avoid stirring the soup once you add the fish so you do not break up the fish. Banga Soup is good with big chunks of fish!