Kwacoco et banga
Steamed grated cocoyam with palm nut soup
Aussi écrit : kwacoco, kwakoukou, kouakoukou, macabo râpé, kwacoco bible, mbanga soup, sauce graine, soupe de noix de palme
What is it?
Kwacoco is grated cocoyam (taro), sometimes just salted, more often enriched with palm oil, smoked fish, crayfish and greens, then wrapped in banana leaves and steamed. Banga is a soup based on palm nut pulp, cooked with meat or smoked fish, crayfish and aromatics.
Where does it come from?
- South-West — Origin
- Littoral — Speciality
Associated people(s) : Bakweri
Kwacoco (grated cocoyam) and palm nut soup are two separate preparations, joined here because they are served together. Palm nut soup is also found in Nigeria and Ghana.
Main ingredients
- Grated cocoyam, cocoyam leaves
- Palm nut pulp
- Smoked fish, crayfish, meat
- Banana leaves
What to eat it with
Kwacoco is served with the palm nut soup, its traditional companion.
Origin and tradition
A traditional dish of the Bakweri of the South-West, where kwacoco is at the heart of the diet. On the banks of the Wouri, the lean version of banga is made with smoked fish and dried shrimp.