Cameroonian Macabo (cocoyam) with Peanut Sauce

Servings: 6

Ingredients:

10 large macabo

1 cup oil

Salt

2-6 cups water

6 large banana leaves or heavy duty sandwich bags

2 cups peanuts or 1 cup fresh ground peanut butter

2 garlic cloves

2 tablespoons grated ginger

3 large tomatoes

Basil, parsley, leek, celery, chopped

4 pieces okra

1 small onion

3 bouillon cubes, chicken or beef flavored

2.2 pounds meat or fish

Cooking Instructions:

Peel, wash and grate the macabo. Mix the paste with a wooden spatula or ladle adding a 1/2 cup of oil and a dash of salt. Continue mixing, gradually adding water but not too much or the paste will be too runny. Consistency should be a semi-thick liquid. Wash the banana leaves and gently remove the veins with ripping the leaf. Place 2-3 ladles full of macabo mix onto each leaf or in each plastic bag. Fold inward, starting from the two sides, followed by the bottom and then the top or twist-tie the sandwich bags. Make sure to double the bag. If using sandwich bags, fill the pot halfway before placing plastic inside. Cover the bottom of the pot with a banana leaf folded in two and place the macabo packets into the pot. Add 2 cups of water and cook for 2.5 hours, adding water when necessary. Wait until the water has completely evaporated before lowering the fire.

While the macabo is cooking, prepare the peanut sauce by grilling the peanuts. Let cool, then remove the shells and crush the nuts. Peel the garlic and ginger. Crush the garlic and ginger together with the tomato and herbs in a blender. Crush the okra in a blender. Cut the onion into small pieces. Lightly season meat or fish to taste. If using meat, broil in an oven. If using fish, clean, salt and fry. Place a large pot over medium heat and add oil, onion and 1 teaspoon salt. Add the mixture of tomato, garlic, ginger, and herbs and let boil until mixture is well blended. Add the juices from the meat and a little water and bring to a boil. Add the peanuts, let boil. Add the fried fish or meat and let blend well with peanut sauce. Add the okra, bouillon cubes and alter seasoning to taste. Let cook. The sauce should not be too thick. Just before serving, remove the macabo packets and place in a dish. The balls should resemble well-formed balls of mashed potatoes except thicker. Pour the sauce into a soup tureen.

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