bakwerirama: Auntie Kate: Cocoyam Koki 'Endeley Bread' (Equacoco a vekoo)

INTRODUCING BAKWERIRAMA

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Culled from: Idowu, K.E. Auntie Kate’s Cookery Book (3rd Edition). London; McMillan, 1985
We ask readers to provide us with a short biography and picture of the renowned domestic science teacher and community leader, Mrs Kate Idowu (Auntie Kate). Future Auntie Kates are also invited to contribute recipes. Contact authors of the site.

Ingredients

5-8 Cocoyams
250-375 ml. palm nut stock or (¼ litre oil, ¼ litre water)
1-2 red peppers
1 cup crayfish
3 – 5 welolo or 2 strong kanda
Salt to taste
Leaves to wrap, e.g., bitterleaf

Method

1. Peel, wash and grate cocoyams.
2. Add salt and beat with a wooden spoon.
3. Boil palm nuts and prepare palm nut stock.
4. Wash and grind pepper and crayfish.
5. Skin and bone welolo or strong kanda, shred.
6. Pour in palm nut stock (or water) gradually, beating mixture after each addition.
7. Add oil if used and stir.
8. Add all ingredients, mix well to blend.
9. Wrap spoonsful in prepared leaves or wrap in large bundles as for plantain koki:
10. Cook as for koki in steamer until done (1-2 hours).
11. Unwrap and serve hot or cold. It is ideal as a packed lunch.

P. 84

June 2013

Bakwerirama Visitors

Comments

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Equacoc'a weko-oo(Bible) is wrapped in plantain or banana leaves, NOT "bitter leaves". It is the "Ekpang" which is sometimes wrapped in bitter leaves if "Wembe" (cocoyam leaves) are not available.

Posted by: Mojoko Ewusi | Saturday, February 28, 2004 at 06:32 PM

Good Morning.

I am more than impressed of what I found out on this site, being informed of my coleague and friend in South Carolina, I was amazed by the way this website is organized.

I congratulate all those who have put their efforts in promoting Cameroonian culture espacially that of the Bakweries.

Sincerely
T Collins Njock

Posted by: Tambi Njock Collins | Saturday, February 05, 2005 at 04:54 AM

thank u sooo much for the courage

Posted by: Mariana Boboh | Thursday, February 26, 2009 at 10:13 AM

this the best African sit I have even seen thank you soo much for the wonderful job it a great pleasure to read abou home after sooo many years and to watch picures of good old Buea and the developement taking place there you are the best you make me proud of Buea. thank yoe so much Keep it up.

Posted by: Mariana Boboh | Thursday, February 26, 2009 at 10:40 AM

Where and how best can one learn about bakweri recipes, like timambusa, and many others ...?

Posted by: Leonard Messi | Tuesday, September 29, 2009 at 05:22 AM