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Mpele Macabo (Boiled Cocoyam in Palm Oil)
This recipe is best made with red cocoyam (macabo). However, if you cannot find red cocoyam, buy white cocoyam that has been harvested at least 3 days earlier, to keep it from turning to mush in the pot.
Prep20 min
Cooking40 min
Total1 h
Servings6
DifficultyEasy
Calories400 kcal
Preparation
1 h- Sort, clean and soak the dried shrimp in water. Prepare your smoked fish (remove the skin and bones) and soak it in water.
- 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.
- Drain the shrimp and fish and add them to the cocoyam, then mix well.
- Let boil for 5 to 10 minutes and add the red palm oil.
- Let cook for about 15 minutes over medium heat.
- After these 15 minutes, gently stir everything with the spatula.
- 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.
- Take the pot off the heat, stir one last time. Serve hot.
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