Cookbook:Kwacoco (Cameroonian Steamed Taro Bundles)

Ingredients

 * 1 teaspoon bouillon powder
 * 1–1½ cups Cameroonian smoked fish
 * ½ cup crayfish
 * 1 scotch bonnet chile pepper, pierced
 * 1–1½ cups bite-size smoked turkey pieces
 * 3 pounds cocoyam, peeled
 * 4–5 cups fresh spinach, chopped
 * 1 cup red oil
 * Salt
 * ½ teaspoon country onion spice

Equipment

 * Pot
 * Steamer
 * Stovetop
 * Knife
 * Bowl
 * Stirring implement
 * Food processor or grater

Procedure

 * 1) In a medium pot, combine the bouillon powder, smoked fish, crayfish, chile pepper, and turkey. Cover with water, and bring to a boil. Cook for 3–5 minutes. Set aside the stock for later use.
 * 2) Cut the cocoyam into large chunks, rinse right away to avoid discoloration, and soak in cool water until needed.
 * 3) Either grate the cocoyam or pulse it in a food processor until almost but not completely smooth.
 * 4) Combine the cooked fish, turkey, spinach, red oil, salt, and country onion spice in a large bowl. Add a little stock as necessary.
 * 5) Cut the banana leaves into rectangles, removing any undesirable edges. Clean them, drain them, and pat them dry.
 * 6) Heat the banana leaves over an open flame to wilt them and make them flexible.
 * 7) Place around 1–2 cups of the above mixture on one leaf. Swiftly fold banana leaves over the filling, pressing the sides into a rectangle form while pressing inward to prevent any filling from leaking out. Fold the sides in twice to seal. Repeat this step with the remaining filling and banana leaves.
 * 8) Place a rack or steamer inside a large pot with a few inches of boiling water. Line with banana leaves, and place the wrapped bundles in the steamer. Steam for about an hour, adding more water as needed.
 * 9) Unwrap the kwacoco to serve.