Kwacoco and Banga Soup

By Precious Kitchen · 150 min

Ingredients

Instructions

1. Peel the cocoyams, wash them well, then grate or blend them into a paste.
2. Line a large pot with old banana leaves or aluminium foil.
3. Wrap about one cup of cocoyam paste in each banana leaf rectangle to form a log, then place all the logs in the pot.
4. Add two cups of hot water and steam for about 1 to 2 hours, adding more water every 10 to 15 minutes until fully cooked.
5. For the soup, if using fresh palm nuts, boil them until tender, pound them in a mortar to extract the pulp, add 4 cups of hot water, then sieve to separate the skin from the pulp and place the pulp in a pot.
6. If using canned palm nut concentrate, pour it into a pot and add 2 cups of water.
7. Add the chopped onion and boil with the palm nut pulp for about 10 minutes.
8. Add the salt, seasoning cubes, habanero pepper, crayfish and smoked fish, then add 2 more cups of water and simmer for 10 minutes.
9. Check the consistency and add more water if too thick. Taste and adjust the seasoning.
10. Add the chopped spinach and simmer for 2 minutes, then serve.

Summarized from Precious Kitchen's video. Watch it for the details.

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