Auntie Kate:Equacoco (Equan) ya Mosaka

Culled from Idowu, K.E. Auntie Kate’s Cookery Book (3rd Edition). London; McMillam, 1985.

Bakweri Party In Progress (Buea Jan 2004)
(photograph courtesy of Mola Isaac Menyoli)

Ingredients

4-6 cocoyams
1 teaspoon of salt
¼ litre of water (1 cup)
Plantain leaves

Method

1. Peel, wash and grate Cocoyams.
2. Add salt and some water, mix and beat well.
3. Add remaining water if necessary and beat to incorporate air.
4. Remove plantain leaves from midrib, cut into required width (about 20 centimetres) warm over fire or wash and pour boiling water over each to make flexible. Wash clean.
5. Wrap a kitchen spoonful of grated cocoyam in each leaf, to get a round shape. Fold in both ends and place on a bed of midrib in a flat-based pot.
6. Place the second row of equan across, leaving a small space between each to allow for free circulation of steam.
7. Cover equan with leaves (this helps to keep in steam), pour over
boiling water and put on lid.
8. Cover equan with leaves (this helps to keep in steam), pour over boiling water and put on lid.
9. Cook on steady heat for 1-11/2 hours, adding hot water when needed.
10. Lift equan into a bowl of cold water and unwrap each one.
Serve with palm nut soup, groundnut stew, okro soup or jakato soup.

Comments

[Mojoko Ewusi]

Someone please correct me if I am wrong, but Equacoco as descibed above, as a Bakweri dish has always been and is simply known as "Equacoco", not "Equan or Equang". These are are two different dishes.

[Moka mo jackai]

Iya Mojoko l think you are right because "Equang" and "equacoco"are two different dishes.Equacoco is a typical Bakweri dish that we all know.It is eaten with "Ngonya Mosaka"Palmnut soup or any of those given above.Equang Dish has it Origin from the Oroko folk and is prepared totally different from equacoco.May be l am also wronge.

[Mengolo mea Likenya]

I am in total agreement. The recipe above should be in reference to equacoco and not equang. Equang is grated cocoyams rapped in soft leaf vegetable such as spinach, the tender young leaves of some varieties of cocoyams, perhaps cabbage etc. Unlike in equacoco, the vegetable wrap in equang is not removed eventually but stays on to be eaten.

[etoni aweh]

I agree with the others that this recipe is for equacocco and not eqang.

[etoni aweh]

I agree with the others that this recipe is for equacocco and not eqang.

[Lifanda Christina]

As described above is a Bakweri dish that is found mostly in Traditional wedding.No Equacoco no wedding.

[Liefeka]

Iya you are really right it is called équacoco and not equang.

[Liefeka]

I WILL LIKE TO INTRODUCE TO YOU A NEW RECIPE IT IS RATHER UNFORTUNATE THAT I DONT HAVE PICTURES FOR NOW
IT IS EQUACOCA MEKO ( KOKI PLANTAIN)
IT IS VERY RICH IN IRON
INGREDIENTS
UNRIPE PLANTAINS (GREEN PLANTAINS)
MANGENGE (TINY SMOKE SEA FISH) OR FRESHLY KNOWN AS (MWANJAMOTO)
- TINY EYED PEPPER (EITHER FRESH OR DRIED)
CRAY FISH
-SALT
-PALM OIL/ MOSSAKA
-DRIED MBONGA
-MANJOWELI
-LEAVES TO TIE (PLANTAIN LEAVES & NOT bANANA
- FUEL PAPER
- METHOD
peel plantains & grate plantains
- put in a motar and pound to smooth
-add water salt pepper maggi cubes or hunig cubes(opptional)
- add mangenge mbonga crayfish 'njanga
add palm oil
- steer with wooden spoon
prepare leaves in square
- carry mixture with a deep spoon
- place in the leave and fold the two edges inward.
-tie with plantain ropes like miondo
- put in a deep pot and cook for 45mins.
-

[tina]

please tell me how plantain peel contributes to fish nutrition?

[Paul Blackmore]

can anybody give me the recipe for the Equan that I enjoyed so much when living in Limbe.
The distinctive flavour of this came from the spice, bush onion which was quite strong in the flavour.

Also does anybody have a recipe for the fantastic Quacoco, served at the River Side Club in Limbe (only on Saturdays) I enjoyed this dish with either smocked or stock fish. very nice food.

Paul

[paul]

Message for Kathrin Massaso, ex librarian at Limbe Botanic Garden. Hope you are well from the Blackmore's. Love to get in touch, contact me on Pblackmore1@gmail.com