Entree: Cameroon – Central Culinary Region – Kwacoco Bible (steamed grated cocoyam parcel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) cocoyam (taro) corms, peeled and grated
- 1/4 cup (60 ml) palm oil
- 2 tbsp (20 g) ground dried shrimp or crayfish (optional)
- 1 large (about 8 oz (225 g)) onion, finely chopped
- 1–2 scotch bonnet peppers, finely chopped (to taste)
- 2 tsp (10 g) salt, adjust to taste
- 2 tbsp (30 ml) water or as needed to bind
- 2 smoked mackerel, approx. 8 oz (225 g) each, bones removed and flaked
- Banana leaves for wrapping, rinsed and softened over heat (amount as needed)

Show original ingredient measurements

- 2 lb (900 g) cocoyam (taro) corms, peeled and grated
- 1/4 cup (60 ml) palm oil
- 2 tbsp (20 g) ground dried shrimp or crayfish (optional)
- 1 large (about 8 oz / 225 g) onion, finely chopped
- 1–2 scotch bonnet peppers, finely chopped (to taste)
- 2 tsp (10 g) salt, adjust to taste
- 2 tbsp (30 ml) water or as needed to bind
- 2 smoked mackerel, approx. 8 oz (225 g) each, bones removed and flaked
- Banana leaves for wrapping, rinsed and softened over heat (amount as needed)

Instructions

1. Prepare banana leaves by wiping clean and briefly passing them over a flame or hot skillet to make them pliable; set aside.
2. Place grated cocoyam in a large bowl. Add palm oil, ground dried shrimp if using, chopped onion, scotch bonnet, and salt. Mix thoroughly; add up to 2 tbsp (30 ml) water if mixture is too dry — it should be moist but packable.
3. Lay a portion of the cocoyam mixture (about 1/4 of the total per parcel for 4 servings) on a prepared banana leaf and shape into a compact log or flat rectangle about 1.5–2 inches (4–5 cm) thick. Fold the leaf securely around the mixture and tie with kitchen twine or banana leaf strips. Repeat for remaining portions.
4. Place parcels upright in a steamer basket or a wide pot with a rack over simmering water. Cover and steam gently for 45–60 minutes until the kwacoco is firm and cooked through (a skewer should come out hot and moist but not wet).
5. Remove parcels, unwrap, and transfer to a serving plate. Flake the smoked mackerel and scatter over the kwacoco or serve alongside. Drizzle additional palm oil if desired and serve hot.