Cocoyam Koki "Endeley bread"
Cocoyam Koki "Endeley bread"
Ingredients
pepper, sweet: 2
cocoyam: 8
crayfish: 1 29
palm, kernels: 300
salt, table:
wrapping leaves:
welolo: 4
pepper, sweet: 2
cocoyam: 8
crayfish: 1 29
palm, kernels: 300
salt, table:
wrapping leaves:
welolo: 4
Dish Type: Main Dish
Country: Cameroon
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Peel, wash annd grate cocoyams. Add salt and beat with a wooden spoon.
2. Boil palm nuts and prepare palm-nut stock.
3. Wash and grind pepper and crayfish.
4. Skin, bone and shred fish, and pour in palm-nut stock (or water) gradually, beating after each addition.
5. Add oil if used and stir.
6. Combine all ingredients, and mix well to blend.
7. Wrap spoonfuls in prepared leaves or wrap in larger bundles.
8. Cook in steamer until done (1-2 hours).
9. Unwrap and serve hot or cold.
1. Peel, wash annd grate cocoyams. Add salt and beat with a wooden spoon.
2. Boil palm nuts and prepare palm-nut stock.
3. Wash and grind pepper and crayfish.
4. Skin, bone and shred fish, and pour in palm-nut stock (or water) gradually, beating after each addition.
5. Add oil if used and stir.
6. Combine all ingredients, and mix well to blend.
7. Wrap spoonfuls in prepared leaves or wrap in larger bundles.
8. Cook in steamer until done (1-2 hours).
9. Unwrap and serve hot or cold.
Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome