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Grated Kouakoukou or Macabo with white sauce

Grated Kouakoukou or Macabo with white sauce

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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!

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