Kwacoco Bible is a Cameroonian delicacy made from grated cocoyams, palm oil, crayfish, leafy greens and other spices wrapped in heated banana leaves. Not too many spices, but just enough to bring out the joy from your tastebuds.
Kwacoco Bible, a traditional dish of the Bakweri people from the Southwest Region of Cameroon, holds a significant place in their culinary heritage. Alongside the Kwacoco Bible, they also savour the Kwacoco and Banga Soup, a delectable creation from palm fruits.
When we had an outing or short break in my boarding school days, we had to rush to buy a Kwacoco bible. Some people are skeptical about making this dish because of the too much work to grate the cocoyams but read along because this recipe will make your life easy.
Kwacoco Bible Ingredients
- Cocoyams
- Crayfish
- Palm oil
- Salt
- Spinach or cocoyam leaves
- Seasoning Powder
- Smoked Fish
Recipe Variations
- You can use smoked beef in place of smoked fish.
- Additional spices, such as a pinch of "country onion" or rondelles, can be added but are optional.
- For the leafy greens, cocoyam leaves are traditionally used, but they can be substituted for spinach or Swiss chard.
- If you want it spicy, add some hot pepper paste or powder.
Frequently Asked Questions
Which type of Cocoyams can I use?
There are many types of cocoyams in the market; this specific one for the Kwacoco Bible is called Malanga or Malangai and can be found in African and Asian grocery stores if you are in the diaspora. Do not be confused with the Taro. In Cameroon, we call it Macabo cocoyams, which can be found in any local market.
Can I use any other equipment apart from a grater?
Yes, I don't use a grater because I wouldn't say I like spending too much time in the kitchen. You can use a juicer or a food processor. With the food processor, the process should not be 100% smooth; it should be slightly coarse. Please watch the video on the recipe card.
What Can I serve it with?
It is eaten as it is, but many people love the Kwacoco Bible and cow skin (kanda) sauce.
NOTE: If using a juicer, do not throw the cocoyam liquid emitted from it. Add it to the cocoyam paste and mix.
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Kwacoco Bible
Equipment
- Grater or food processor/juicer
Ingredients
- 6 Large Cocoyams peeled and washed
- 3 cups Chopped spinach
- 1 cup Palm oil
- 1 cup Smoked fish deboned
- 2 teaspoon Salt
- ¼ cup Crayfish
- 2 teaspoon Seasoning powder or bouillon or 2 Maggi cubes
Instructions
- Peel cocoyams with a knife and wash very well with water. Leave it in water so that it doesn't discolor.
- Suppose using a grater, grater the cocoyams. Cut into chunks and process or juice if using a juicer or food processor. The texture is not supposed to be fine, it has to be coarse, please see image in the notes.If using a juicer, do not throw the juice, add it to the cocoyam paste and mix.
- Transfer the cocoyam paste into mixing bowl, add all the ingredients and mix well until 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. See Video.
- Put wraps into the pot, add water, and turn the heat up to medium. Cook for 1 hour and add water as needed often.
- When fully cooked, turn off the heat and let it stand for about 15 minutes before serving.
Video
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Lorraine says
This was soo moist and delicious 😋
Thanks for helping us get a taste of hone so far from home!
You are welcome.
Nicki Awatt says
Love what you are doing ma
Audrey Sekpe says
Thank you
You are welcome
Ashu Egbe says
Thanks Claudy
Tina Enow Agbor says
I am saving this.