Plat principal
Kouakoukou with White Sauce
A delicious dish from the West region of Cameroon, made of grated cocoyam, seasoned and cooked in banana leaves, served with a peanut-based white sauce.
Prep1 h
Cooking2 h
Total3 h
Servings8
DifficultyHard
Calories540 kcal
Preparation
3 h- Peel the cocoyam and wash it so as to remove as much of the slimy mucilage as possible.
- Finely grate the cocoyam and put it in a fairly deep bowl.
- 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.
- Add 250 ml of water and mix again, then set aside.
- Soften your banana leaves by dipping them in boiling water.
- Then wrap your cocoyam paste in the banana leaves or in heat-resistant cling film.
- Cook in a pot, either in a steamer basket or in another container.
- The key is that the kouakoukous are not in direct contact with the bottom of the pot, to keep them from sticking.
- Let cook 1 hour over medium heat, then unwrap and serve warm with the white sauce whose recipe is explained below.
- Sort the dried shrimp and crush them finely. Set them aside.
- Boil the peanuts 3 to 5 minutes from when the water boils, drain them, remove their skin and set them aside.
- Finely crush the peanuts, the tomato, 1 onion, the garlic and the ginger and set aside.
- Pour the oil into a pot over low heat. Add the second onion cut into slices and let cook until the onions become translucent.
- 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.
- Add 1 glass of water. Stir, salt if necessary and let cook 10 minutes.
- Stir again, add 50 ml of water and let cook over very low heat for about 30 minutes, stirring often.
- Serve with the grated cocoyam. Enjoy!
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