Kwacoco and Banga Soup: Eat with Passion

      If you want to marry Bakweri woman, prepare! You have to prepare! Prepare to eat Timanambusa. Prepare!.





   You see, kwacoco and  Banga soup us the traditional meal of the Bakweri people of South West Region of Cameroon. It is called"timanambusa". It means that you eat and come back. It is finger-licking and is different from kwacoco bible. It is made up of cocoyams steamed in banana leaves and the Banga soup is made up of  fresh palm nut.




                         INGREDIENTS

  • 7 large cocoyams.
  • 10-12 banana leaves, cut into rectangules and warm over fire for wrapping.
  • 1kg of fresh palm nuts.
  • 3 seasoning cubes.
  • 1/2 cup crayfish.
  • 1 hot pepper
  • 2 smoked fish of choice.
  • 1 teaspoon salt.
  • 1 medium onion.
  • 1 handful chopped leafy green
                  PROCEDURE
KWACOCO
  • Peel cocoyams and wash thoroughly. Grate in a food processor to a paste. 
  • Line a large pot with worn-out banana leaves. 
  • Wrap about a cup of the cocoyam paste in each banana leave to form a log. Place all logs  into the pot and add two cups of hot water. 
  • Steamfor about 1-2 hours. Every 10-15 minutes, add in more water until fully cooked.
BANGA SOUP
  • Collect your fresh palm nuts , boil until tender, then place in a mortar and pound to extract the pulp. Add in 4 cups of water then sieve to separate the skin from the pulp in a pot. 
  • Add chopped onion and let it boil together with the palm nut pulp for about 10 minutes. Then add salt,maggi, pepper, crayfish and dry fish.
  • Add another 2 cups of water and let them simmer for another 10 minutes. At this point, check the consistency of your soup. If it is too thick, add in more water as needed. Also taste to ensure that the seasoning is perfect.
  • Add chopped green leaves and let it simmer for 2 minutes. 
  • Enjoy with your hands  because this is finger-licking good!.
NOTES
The cocoyam used in this recipe should be the longer ones because they hold well together. The small round ones won't work.
Avoid stirring the soup once you add the fish so you do not break up the fish. Banga soup is good with big chunks of fish.

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