Preparing Kwanmkwala and Esuba (fufu and black soup)

Traditional meal of the Bakossi people of Cameroon

Ingredients: -Cocoyam leaves (Ibo cocoyam leaves) -Country onion -Bush pepper -Njangsang -Pepper -Maggi -Salt -Smoked fish (it may be sardine, shinning nose, morocco etc), smoke meat can also be used. -Cocoyam, (macabo, not the long ones or the type for Ekwang, but the round ones.

Preparation: In preparing Esuba (fufu), peal cocoyams, wash thoroughly and place in a pot with just enough water and a pinch of salt to taste, if you prefer it that way but for some people, they may not put salt which is still good.

Allow it to boil for about 45 minutes depending on the level of heat while checking if it’s ready. Immediately it’s ready, while it is still very hot on fire side, remove one after another and place in a well washed moulter and use a pestle to pound immediately so that it doesn’t get cold.

Immediately it’s soft, fold and place in a bowl or equally wrap in a leave.

For the soup, immediately the cocoyam is placed on the fire, wash the leaves well and remove the leaves from the stems, wrap in a small plantain leave that has been well washed also and allow it to be hot for about 10-15 minutes, then remove, blend or pound.

When it is well soft and smooth, pour in a pot with little water to suit the quantity of the leaves, allow it to get hot for about 10 minutes before adding other ingredients to taste, but the fish should be the last item so that it doesn’t get scattered in the soup. Allow to cook for about 30-35 minutes, stir, taste and remove from fire.

Serving: place Esuba on the right and kwanmkwala on the left in two separate dishes, wash hands clean and eat. Enjoy your meal!!!