Turning cocoyams (Cameroon)


  • 1kg of cocoyam
  • ¼ liter red palm oil
  • 2 cubes if maggi (vegetables stock)
  • 1 /4 kg of cratfish
  • 1 onion
  • 1 pepper


  • Clean the cocoyam, wash and cut it in to two or three slice depending how large the cocoyam is.
  • Put it in a pot and stand it in the fire and add two liters of water and salt
  • Ground the pepper or just slice it in the middle and add to it.
  • After one hour,ground the crayfish and add to it with oil and maggi (vegetables stock)
  • Let it stay for thirty minutes and you stir it and remove the pot.

Extra information

  • It is vegetarian
  • Not spicy
  • Recipe contributor: Cristina Teng


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