Kwacoco with Spicy Peanut Sauce

Ingredients

• 500g (1.1 lb) cocoyam, peeled and grated 500g (1.1 lb) cocoyam, peeled and grated
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) unsweetened peanut butter 1 cup (240ml) unsweetened peanut butter
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 5g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated cocoyam, chopped onion, and minced garlic.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the cocoyam mixture and sauté for 5 minutes, stirring occasionally.
3. 3.
   In a separate bowl, whisk together the vegetable broth, peanut butter, paprika, cayenne pepper, and salt.
4. 4.
   Pour the peanut sauce mixture over the cocoyam in the skillet. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer for 15-20 minutes, or until the cocoyam is tender and the sauce has thickened.
6. 6.
   Serve the Kwacoco hot with additional peanut sauce on the side, if desired.

Treat your ingredients with care...

• Cocoyam — Make sure to peel and grate the cocoyam just before using it to prevent discoloration.
• Peanut butter — Opt for unsweetened peanut butter to maintain the authentic flavors of the dish.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of cayenne pepper in the peanut sauce.
• Serve Kwacoco with a side of fried plantains for a delicious combination of flavors.
• Leftover Kwacoco can be refrigerated and reheated the next day. The flavors tend to develop and intensify over time.

Serving advice

Serve Kwacoco as a main course, accompanied by a generous amount of spicy peanut sauce. Garnish with chopped fresh cilantro for added freshness.

Presentation advice

Present Kwacoco in a large serving dish, allowing the vibrant colors of the cocoyam and peanut sauce to shine through. Sprinkle some crushed peanuts on top for an appealing texture.