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| Kwacoco Bible |
Welcome to my kitchen corner. I love cooking and sharing recipes from Africa and beyond. This is the first recipe I’m posting here, so I’m excited to share one of my favorites: Kwacoco, affectionately known as the “Kwacoco Bible.”
Kwacoco didn’t feature regularly at my family table while I was growing up, but I fell in love with it during my time at Presbyterian Comprehensive Secondary School in Buea. That school sits at the foot of Mount Fako in Cameroon’s South West Region, on land where the Bakweri people—devoted Kwacoco eaters—live.
Every evening after devotion our night watchman, affectionately called “Pa Washi,” would bring peppery, flavorful Kwacoco, likely prepared by his wife, and sell small portions to us students. We would rush to grab a lump for 100 CFA francs (about 0.02 USD). That’s how I was introduced. We called it “kwacs.” As for why the name includes “Bible,” I never really found out.
Kwacoco appeals to many people beyond Cameroon. Recently a Ugandan friend and her children eagerly tried some slices and loved them. You don’t have to be Cameroonian to enjoy this dish. Here’s how to make it.
Ingredients
4 medium cocoyams (taro)
1/4 liter palm oil
1/4 cup ground crayfish
Smoked fish (to taste)
Spinach or potato leaves (traditionally cocoyam/taro leaves)
2 Maggi cubes (or bouillon to taste)
Salt to taste
1 habanero pepper (adjust to preference)
Plastic wrap and aluminum foil (or preferably banana/plantain leaves for wrapping)
Method
1. Peel the cocoyams and grate them into a smooth paste. You can also use a food processor for convenience.
2. In a bowl, combine the grated cocoyam with the ground crayfish, smoked fish, chopped leaves, Maggi cubes, salt and the habanero pepper. Mix thoroughly so the flavors are evenly distributed.
3. Warm the palm oil slightly and stir it into the cocoyam mixture until the color is uniform and the paste is glossy.
4. Portion the mixture into spoonfuls and wrap each portion tightly in plastic wrap, then in aluminum foil. For an authentic aroma and eco-friendly option, use banana or plantain leaves to wrap instead of plastic and foil.
5. Line the bottom of a large pot with additional banana leaves or foil to prevent sticking. Arrange the wrapped portions in the pot, add enough water to create steam (do not submerge the wraps), cover, and steam on high heat for about one hour. Check occasionally and add water if the pot runs low to maintain steam.
Serving
Unwrap each portion and serve warm. Kwacoco pairs well with a spicy sauce, steamed vegetables, or as a hearty snack on its own. Its dense, savory texture and smoky notes from the palm oil and smoked fish make it satisfying and flavorful.
Here are photos to guide you through the process and show the finished result.
