Kwacoco and Banga Soup

5 from 2 votes

A Cameroonian traditional delicacy made with grated cocoyams wrapped in plantain leaves enjoyed with rich and flavorful soup made from palm fruit extract.

Prep Time30

Cook Time1 30

Course: Main Course

Cuisine: African, Cameroonian

Servings: people

Calories: 613kcal

Author: Claudy

Equipment

Grater or food processor, juicer
Parchment paper Can also use warmed banana or plantain leaves.
Aluminum Foil

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.

Nutrition