Mpele Macabo (Boiled Cocoyam in Palm Oil)

shopping_basket Ingredients 5 items

• check_circle 2 kg cocoyam (macabo)
• check_circle 200 ml red palm oil
• check_circle A handful of dried shrimp
• check_circle Water
• check_circle Smoked fish (bifagas)

receipt_long Preparation Steps

1. 1
   Sort, clean and soak the dried shrimp in water. Prepare your smoked fish (remove the skin and bones) and soak it in water.
2. 2
   Peel and cut the cocoyam into small cubes, wash them and put them in a thick-bottomed pot (casserole). Cover the cocoyam with water (the water should barely cover the pieces), add salt and place over medium heat.
3. 3
   Drain the shrimp and fish and add them to the cocoyam, then mix well.
4. 4
   Let boil for 5 to 10 minutes and add the red palm oil.
5. 5
   Let cook for about 15 minutes over medium heat.
6. 6
   After these 15 minutes, gently stir everything with the spatula.
7. 7
   Cook again for about 15 minutes, stirring roughly every 5 minutes to keep the tubers from sticking to the bottom of the pot. The liquids will thicken and coat the tubers.
8. 8
   Take the pot off the heat, stir one last time. Serve hot.