Kwacoco bible

by ImmaculateBites on 29 September, 2014

kwacoco  bible

Cocoyam  is cooked in all forms- fried, boiled, roasted and mashed in most parts of Africa. Mostly cooked as a side dish or one -pot meal. It is a starchy root vegetable that is enjoyed in most tropical countries and goes under various names -malanga  is one of the common names, here, in the U.S.

This starchy root with a hairy, kind of rough skin  sometimes  has a white or slightly pink interior. The pink ones are starchier and are really dry when cooked. The flavor is actually quite strong, earthy, deep, and sometimes leaves a slight itch in the back of your throat.

kwacoco bible

Here, it is grated mixed with spinach, smoked fish, red oil and other spices. It then wrapped in plantain leaves, steamed until cooked through.  Somewhat like this black-eyed fritters -moin moin, but with cocoyam – Well known in Cameroon as kwacoco bible.  A major staple enjoyed by the Bakweri tribe in the South West province.

Why is the name linked to a bible?  I don’t know  …your guess is as good as mine.

kwacoco bible

I used a food processor to grate the cocoyam, it makes things easier  – you may use a grater. If you are a perfectionist and want the best texture use a grater.

If you have the spice country onions then by all means use it , It adds flavor a nutty flavor  to the this dish.

Increase the water or oil to make the cocoyam mixture moist enough, depending on the type of cocoyam used . Don’t go crazy with the water or oil 1/4 cup is good enough.

By the way, use foil paper, parchment paper if you do not have plantain leaves or place in plantain leaves first and then completely wrap in foil paper, if you are not using a steamer.

Serve warm

Kwacoco Bible
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: African
Serves: 4-5
Ingredients
  • 3 pounds cocoyam peeled and cleaned
  • 4 -5 cups fresh spinach chopped
  • 1 cup red oil or more adjust according to preference
  • ½ cup crayfish
  • 1- 11/2cup smoked fish
  • 1 – 1½ cup smoked turkey cut in bite size pieces
  • 2 teaspoon salt adjust to taste
  • 1 scotch bonnet pierced
  • 1teaspoon bouillon powder or maggie
  • ½ teaspoon country onion spice (optional)
Instructions
  1. Add about Lightly boil smoked turkey, smoked fish, crayfish with pepper and Maggie in a medium pot for about 3-5 minutes. Reserve the stock for later use. If you want more heat press the pepper for a long time. Remove scotch bonnet pepper set aside.
  2. Peel the coco yams with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the yam, being careful not to remove too much of the yam in during the process.
  3. Look for any spoiled spots, such as bruising and discoloration, in the cocoyam as you peel. Remove the spots away with the tip of the knife.
  4. Cut into large chunks and wash immediately to prevent discoloration and leave them in cool water until ready to use.
  5. Grate cocoyam using a grater or Pulse the cocoyam in a food processor with water until puree( try not to make it too fine)
  6. In a large bowl add mixture of fish, spinach, red oil , crayfish, smoked turkey, stock, salt and country onion to the grated cocoyam
  7. Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use aluminum paper if banana leaves are not available
  8. The leaves must be heated and wilted over an open high flame to make them flexible.
  9. Place the mixture of kwacoco on the leaf about ½-1 cup.
  10. Then quickly fold banana leaves over it, and press sides into a rectangle shape making sure to press inwards so none of the kwacoco runs out.
  11. Then fold the sides in to seal twice. Repeat the process and set them
  12. IF possible form a steamer by placing a small cookie rack in a large pot. Line with banana leaves, bring to a boil , then  start placing  bundles in the pot and steam for about an hour, adding water as necessary.

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Baked or Fried South Western Egg Roll

by ImmaculateBites on 26 September, 2014

Super crispy baked  or  fried southwestern egg roll – you won’t be able to tell the difference

South western baked rolls

For the most part you eat healthy food and stay away from all things greasy right? But, sometimes, the hankering of fried food is just too strong that it is surpasses everything, I mean EVERYTHING, you just can’t seem to get rid of that thought.

 

Now, show of hands if you have ever felt this way…. Please don’t tell me am the only want that has gone through this experience.

 

I so wanted to make a baked version of these southwestern rolls but at the last minute, I don’t know what got into me. I started pulling out vegetable oil and a fryer, even with the prepared baking sheet starring right at me, begging me not to cave in.

SOuth western egg roll 

Guess what? I did  fry the first batch then guilt took over.. and I baked the other batch!  I am glad I have a side by side comparison to show you . I will be totally honest and say there is very little difference between the baked and fried version. At one point I couldn’t even tell the difference. They are both super crispy  and simply AMAZING!

Only the golden brown color got me. If you are into outward appearances then I am going to say that ,looks can be deceiving .  If you don’t believe me try it out!

 South Western Egg Roll

Ok, lets talk about these Southwestern rolls. They are flour tortillas that are stuffed with a delicious blend of corn, beans, green onions, pepper, spinach, jalapenos, chicken and some spices. Then they are deep-fried or baked until golden brown  -crunchy on outside and a somewhat creamy inside – a taste bud sensation. You would flip when you taste this – seriously! It is an explosion of flavors.

South western egg rolls 

If you have ever tried these at Chili’s or any of the other chain restaurants then you know how good they are. But if you have never tried them, here is your opportunity.

I have made these several times baked and fried and everyone wants the recipe. I have to say; with something so good I couldn’t bring myself to stop at just one.  In fact, I had about 5 of these bad boys for breakfast and lunch. No kidding.

South western egg roll

These are great appetizer when you are entertaining, game day or when you crave restaurant style egg rolls. They can be made ahead of time and baked the following day. Or you can freeze and bake the day of- either way produces the same results.

Here are some tips when making these egg rolls.

You can choose egg roll wrapper or flour tortilla.

The egg roll is easier to wrap and the sealing is easier – all you need is water and you are set.
The flour tortilla is a little tricky, however, you can use a flour paste. Flour with a little bit of water and it seals it really tight  – easy enough for dip frying.

South western egg roll

You may switch up the spices- hubby does not like cumin, so most of the time I make it without cumin but add garlic and smoked paprika for added flavor. Feel free to switch the spices and ingredients to your liking.

Enjoy!

Adapted  from CentercutCook 

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5.0 from 2 reviews
South Western Egg Roll
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 4-5
Ingredients
  • 1 chicken breast (about a pound)
  • 1-tablespoon vegetable oil
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • ⅓ cup frozen corn
  • ½ cup canned black beans, drained and rinse
  • ¼ cup frozen chopped spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers (you can take the seeds out for less spice!)
  • ½ teaspoon ground cumin
  • 1 tablespoon granulated garlic
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ¾ cup shredded Monterey Jack cheese low fat or eliminate.
  • 7-9 ( 8inch tortilla) or Egg roll wrappers
  • Avocado Sauce
  • 2 large avocados
  • 2 tablespoons honey
  • 1 -tablespoon olive oil
  • Squeezed juice form 2 lemons
  • Salt & pepper to taste
  • ¼-1/2 cup ranch dressing (optional)
  • Salt and pepper to taste
Instructions
  1. Sprinkle chicken evenly on both sides with salt, seasoning and pepper
  2. Grill on grill pan with about a tablespoon of oil. Grill chicken until cooked through, about five minutes per side. You may do this using a fry pan; instead of 1 tablespoon of oil use 2 tablespoons.Let set for a few minutes. Cut chicken into bite size pieces
  3. In a medium- large skillet, add oil, onions, garlic, and green pepper until soft. Sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
  4. Then add beans, corn, and spinach until heated through. Then add chicken, cumin, chili, powder, smoked paprika and cayenne pepper.
  5. Mix well until all the ingredients have come together. Remove from the heat and stir in cheese.
  6. Place tortilla or 2 spring roll wrappers or on a chopping board or work surface then place 2 to 3 tablespoons of the chicken mixture in the center of each of the tortilla.
  7. Roll the tortilla around the chicken mixture, folding the edges inward. And begin to roll with end nearest to you. Brush the edges with flour paste before final roll to keep the rolls sealed. Set aside.
  8. Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.
  9. Gently drop the southwestern roll in the fry pan and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy rolls)
  10. Using a slotted spoon, remove the egg rolls and place them on paper towels.
  11. Serve warm or at room temperature with this avocado ranch dressing.
  12. If baking Place on a baking sheet and brush with canola oil, then poke a few holes in the wrapper so that it does not break or burst during baking. Then bake at 400 degrees
  13. For about 18-20 minutes until golden brown turning once.

 

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