Turning cocoyams (Cameroon)

Ingredients

    1kg of cocoyam
    ¼ liter red palm oil
    2 cubes if maggi (vegetables stock)
    1 /4 kg of cratfish
    1 onion
    1 pepper

Preparation

1. Clean the cocoyam, wash and cut it in to two or three slice depending how large the cocoyam is.
2. Put it in a pot and stand it in the fire and add two liters of water and salt
3. Ground the pepper or just slice it in the middle and add to it.
4. After one hour,ground the crayfish and add to it with oil and maggi (vegetables stock)
5. Let it stay for thirty minutes and you stir it and remove the pot.

Extra information

    It is vegetarian
    Not spicy
    Recipe contributor: Cristina Teng


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