Kouakoukou with White Sauce

shopping_basket Ingredients 17 items

• check_circle 2 kg of white cocoyams
• check_circle 2 tablespoons of palm oil
• check_circle salt
• check_circle 750 ml of water
• check_circle banana leaves and/or cling film
• check_circle 300 g of peanuts
• check_circle 6 smoked fish
• check_circle 50 g (1 handful) of dried shrimp
• check_circle 2 onions
• check_circle 5 tomatoes
• check_circle chilli
• check_circle 2 cloves of garlic
• check_circle ginger
• check_circle salt
• check_circle water
• check_circle 5 tomatoes
• check_circle 100 ml of cooking oil

receipt_long Preparation Steps

1. 1
   Peel the cocoyam and wash it so as to remove as much of the slimy mucilage as possible.
2. 2
   Finely grate the cocoyam and put it in a fairly deep bowl.
3. 3
   Add 500 ml of water to the bowl containing the grated cocoyam and stir. Add the salt and 1 tablespoon of palm oil and mix vigorously until the paste is smooth.
4. 4
   Add 250 ml of water and mix again, then set aside.
5. 5
   Soften your banana leaves by dipping them in boiling water.
6. 6
   Then wrap your cocoyam paste in the banana leaves or in heat-resistant cling film.
7. 7
   Cook in a pot, either in a steamer basket or in another container.
8. 8
   The key is that the kouakoukous are not in direct contact with the bottom of the pot, to keep them from sticking.
9. 9
   Let cook 1 hour over medium heat, then unwrap and serve warm with the white sauce whose recipe is explained below.
10. 10
    Sort the dried shrimp and crush them finely. Set them aside.
11. 11
    Boil the peanuts 3 to 5 minutes from when the water boils, drain them, remove their skin and set them aside.
12. 12
    Finely crush the peanuts, the tomato, 1 onion, the garlic and the ginger and set aside.
13. 13
    Pour the oil into a pot over low heat. Add the second onion cut into slices and let cook until the onions become translucent.
14. 14
    Add the tomato puree to the peanuts, let cook 5 minutes. Add the fish and the dried shrimp powder, stir and let cook 5 minutes.
15. 15
    Add 1 glass of water. Stir, salt if necessary and let cook 10 minutes.
16. 16
    Stir again, add 50 ml of water and let cook over very low heat for about 30 minutes, stirring often.
17. 17
    Serve with the grated cocoyam. Enjoy!