Kwacoco Bible and Canda Sauce

cassava

🥗Healthier: sweet potato

💰Cheaper: yams

Sweet potato offers similar texture with added nutrients.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner, and canned tuna is budget-friendly.

Welcome to King's Kitchen, today we are making quako Bible and kandas sauce.

Treat your banana or plantain leaves (watch my video for the step-by-step process).

Pour cocoyam paste into a bowl.

Add crayfish, salt, mgee, black pepper, blended country onions, and smoked fish to the bowl.

Mix all ingredients together until well incorporated.

Add palm oil and habanero pepper to the mixture and mix again.

Line the inside of aluminum foil with banana leaves.

Scoop approximately 1 cup of the cocoyam paste and place it on the banana leaves, then wrap it to form a cylinder shape, folding both ends to lock it in.

Double wrap the leaves with aluminum foil for firmness.

Place about 2 cups of water at the bottom of a pot and put it on low heat.

Arrange the wrapped cocoyam in the pot and cover it with leftover banana or plantain leaves to trap the steam.

Cover the pot and cook on medium heat for about 2 hours, checking the water level periodically and adding more as needed.

While the quako Bible is cooking, prepare the kandas sauce by heating cooking oil in a skillet on low heat.

Add tomato puree and about 1/4 cup of green spice marinade to the skillet and mix.

Cover the skillet and allow it to cook, then add cooked kanda and cover again to let it simmer.

Add extra habanero pepper to the sauce, keeping it whole to balance the heat.

Serve the quako Bible alongside the kandas sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens