Kwacoco and Banga Soup - A Cameroonian traditional delicacy made with grated cocoyams wrapped in plantain leaves enjoyed with rich and flavorful soup made from palm fruit extract.
Kwacoco and Banga Soup
This is a traditional dish of the Bakweri people of the South West Region of Cameroon. It is also called "Timba Na Busa," meaning "Come back and eat more." It doesn't need too many seasonings or ingredients, just salt, seasoning powder, palm fruit or concentrate, smoked fish, onion, and hot pepper, not leaving out the cocoyams. They also have Kwacoco Bible, which is made of grated cocoyams, palm oil, and other ingredients.
Nigerians also enjoy banga soup, but the ingredients and method of cooking are very different. They serve theirs with fufu or starch, so check out the recipe here for Nigerian banga soup.
This dish shares its roots with Cameroonian Ekwang. Try this balanced meal for those looking to explore contrasting flavors, njama njama and kati kati. To complete your West African feast, consider adding spicy Ofada stew.
Ingredients
- Cocoyams
- Palm nut fruit or Concentrate
- Salt
- Seasoning Powder
- Smoked Fish
- Chopped Leafy Greens
- Onions
- Hot Pepper
If you are in the diaspora, fresh palm fruit is hard to get, but you can get canned palm fruit extract or concentrate from African grocery stores. For the cocoyams, do not be confused. They are mostly found in Asian stores called "Malanga." We call them Macabo Coco in Cameroon.
Recipe Tips and Variations
- Smoked fish is most often used, but you can also use smoked meats or poultry. I insist on smoked because it adds a unique flavor to this dish.
- If you have access to plantain or banana leaves, warm them over fire or heat until they change their texture or color to be glossy.
- You can also use aluminum foil, but make sure you line it with parchment paper before wrapping the cocoyam paste.
- Use hot or warm water for fresh pounded palm nut fruit or concentrate. This will break down the fat inside so the rest of the ingredients can blend in or be easily squeezed.
- You do not need too much seasoning for this dish as they will alter the taste. No ginger and garlic please.
- For the leafy greens, chop some cocoyam leaves, spinach, eggplant (garden egg) leaves or any of your favorite leafy greens.
Kwacoco and Banga Soup
Equipment
- Grater or food processor, juicer
- Parchment paper Can also use warmed banana or plantain leaves.
Ingredients
For the Kwacoco
- 6 large Cocoyams malanga/taro
- 1 teaspoon Salt
For the Banga Soup
- 800 g Palm nut concentrate or 1.5kg fresh palm fruit or palm nut
- 1 large Onion blended or finely chopped
- 2 teaspoon Bouillon or seasoning powder 2 Maggi cubes
- 2 cups Smoked fish deboned
- 1 teaspoon Salt
- 3 cups Chopped leafy greens I used spinach
- 2 Scotch bonnets ground or chopped
- 2-3 cups Warm water
Instructions
Kwacoco
- Peel and wash the cocoyams. Leave it in water so it doesn't change its colour.
- Using a grater, grate the cocoyams. Cut into chunks and process or juice using a juicer or food processor. Transfer the coconut paste to a bowl.
- Add salt and mix till well combined.
- Prep the pot by creating steam. Use a rack, plantain peelings or corn cob in the bottom of the pot. Add water and place it over low heat to start creating steam.
- To wrap, plantain leaves must be heated or line an aluminum foil with a parchment paper if you don't have access to banana leaves.
- Place about 1 cup of the cocoyam mixture on the wrap and fold while pressing the sides so the paste dosen't fall out.
- Put wraps into the pot, add water, and turn the heat up to medium. Cook for 1 hour and add water as needed often till fully cooked.
- When cooked, remove from the heat and allow it to stand in the pot for about 5 minutes before serving.
Banga Soup
- If fresh palm nuts are used, wash and boil them with enough water until soft.
- Separate the nuts from the water to a mortar and pound until the pulp releases juice.
- Transfer the pulp to a bowl, add the warm water, and stir. Using a fine sift, sift the pulp from the juice into a large pot. Squeeze the pulp to release trapped juice.
- Cook over medium heat until it starts to thicken. Add all the ingredients and stir. Allow it to cook until the oil floats. Stir often.
- Feel free to add water if needed according to your preference of consistency.
- Remove and serve with the kwacoco.
- If using canned palm nut concentrate. Pour it into a pot, add warm water and stir till well combined.
- Continue from step 4 above till you serve with the kwacoco.
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Bilikis says
This recipe is irresistible
Vagoga Mary Salle says
I love you Mme Claudy. Thank you for all your palatable recipes. More wins 🏆 🙌 👏 🙏
You are very welcome. Glad you love it
Eyong Tata says
Claudy killing it every time. Thanks for making our lives in the diaspora easy.
I have been there so I know how it is. Thanks.