Grated Kouakoukou or Macabo with white sauce

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!