A Cameroonian steamed cocoyam packet with smoked fish, greens, palm oil, and chile.
35 min prep 70 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the cocoyam and grate it finely.
Break the smoked fish into large pieces and remove the bones.
Mix the grated root with fish, spinach, onion, garlic, pepper, palm oil, and salt.
Pass the banana leaves through hot water to soften them.
Divide the mixture among the leaves and wrap tightly.
Steam for 65 to 70 minutes.
💡 Tip: If the grated root releases too much liquid, let the mixture sit in a sieve for a few minutes; the packets cook more neatly.
🍽️ Serving suggestion: Open the hot packets and serve with hot pepper sauce on the side if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~410
kcal calories
21
g protein
56
g carbs
13
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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