Ingredients
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Equipment
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Procedure
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- 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.
- Cut the cocoyam into large chunks, rinse right away to avoid discoloration, and soak in cool water until needed.
- Either grate the cocoyam or pulse it in a food processor until almost but not completely smooth.
- Combine the cooked fish, turkey, spinach, red oil, salt, and country onion spice in a large bowl. Add a little stock as necessary.
- Cut the banana leaves into rectangles, removing any undesirable edges. Clean them, drain them, and pat them dry.
- Heat the banana leaves over an open flame to wilt them and make them flexible.
- 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.
- 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.
- Unwrap the kwacoco to serve.