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.
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
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.