Koki Ripe Plantain
Koki Ripe Plantain
Ingredients
banana, plantain: 12
onions: 1
pepper, sweet: 2
fish: 1
water: 1/2 10
crayfish: 1 29
palm, kernels: 500 6
salt, table:
wrapping leaves:
banana, plantain: 12
onions: 1
pepper, sweet: 2
fish: 1
water: 1/2 10
crayfish: 1 29
palm, kernels: 500 6
salt, table:
wrapping leaves:
Dish Type: Side Dish
Country: Cameroon
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Wash, boil and pound palm nuts and make stock with warm water.
2. Wash, season, steam and flake fish.
3. Peel and grate ripe plantains; pound until soft.
4. Top and tail crayfish, wash and grind heads and tails.
5. Wash, slice and chop onion and pepper fine separately.
6. Stir plantains in a bowl; add salt, pepper and onion.
7. Mix well and add palm-nut stock gradually to a dropping consistency. If oil is used, add warm oil, mix well and add warm water.
8. Clean leaves and wrap mixture.
9. Cook in a steamer for 1 1/2 hours. Unwrap and serve hot or cold.
1. Wash, boil and pound palm nuts and make stock with warm water.
2. Wash, season, steam and flake fish.
3. Peel and grate ripe plantains; pound until soft.
4. Top and tail crayfish, wash and grind heads and tails.
5. Wash, slice and chop onion and pepper fine separately.
6. Stir plantains in a bowl; add salt, pepper and onion.
7. Mix well and add palm-nut stock gradually to a dropping consistency. If oil is used, add warm oil, mix well and add warm water.
8. Clean leaves and wrap mixture.
9. Cook in a steamer for 1 1/2 hours. 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