Download the La Mater Market mobile application and shop online now in Cameroon.

Grated Kouakoukou or Macabo with white sauce

Grated Kouakoukou or Macabo with white sauce

First of all, we invite you to download our mobile app La Mater on Android and earn 2.000 FCFA on your first home market delivery (Yaoundé/Douala).

Happy reading ✨ 


Kouakoukou recipe (grated Macabo)

  • Preparation: 30 minutes
  • Cooking: 1 hour 30 minutes

Kouakoukou ingredients

  • 2kg of white macabo
  • 2 tablespoons of palm oil
  • salt
  • 750ml of water
  • banana leaves or / and cling film

White sauce ingredients

  • 300g peanuts
  • 6 smoked fish
  • 50g (1 handful) dried shrimp
  • 2 onions
  • 5 tomates
  • pimento
  • 2 cloves of garlic
  • Ginger
  • salt
  • water
  • 5 tomates
  • 100ml cooking oil

Preparation of kouakoukou (grated Macabo)

  • Peel the macabo and wash it to remove as much mucilage (sticky) as possible
  • Finely grate the macabo and put it in a fairly deep bowl
  • Add 500ml of water to the bowl containing the grated macabo and mix. Add the salt and 1 tablespoon of palm oil and mix vigorously until the dough is homogeneous
  • Add 250ml of water and mix again, set aside
  • Soften your banana leaves by soaking them in boiling water
  • Then wrap your macabo paste in banana leaves or heat-resistant cling film
  • If you are in Europe, the banana leaves sold there are not very resistant, double them with cling film
  • Cook in a saucepan, either in a steamer basket or in another container
  • The main thing is that the kouakoukous are not in direct contact with the bottom of the pot, to prevent them from attaching
  • Leave to cook for 1 hour over medium heat, unwrap and serve lukewarm with the white sauce, the recipe for which is explained below

Preparation of the white sauce:

    • Sort the dried shrimp and mash them finely. Reserve them.
    • Boil the peanuts for 3 to 5 minutes after boiling, drain them, remove the skin and set them aside.
    • Finely crush the peanut, tomato, 1 onion, garlic, and ginger and set aside.
    • Pour the oil into a saucepan over low heat. the 2nd onion, cut into slices and cook until the onions become transparent
    • Add the tomato puree to the peanuts, cook for 5 minutes. Add the fish and the dried shrimp powder, mix and cook for 5 minutes
    • Add 1 glass of water. Mix, salt if necessary and cook for 10 minutes.
    • Mix again, add 50ml of water and cook over very low heat for about 30 minutes, stirring often
    • Serve with the grated macabo

    Bon appétit!

    Back to blog

    Leave comments

    Veuillez noter que les commentaires doivent être approuvés avant d'être publiés.