Instructions

1. 1
   In a medium pot, combine the bouillon powder, smoked fish, crayfish, chile pepper, and turkey. Cover with water, and bring to a boil. Cook for 3–5 minutes. Set aside the stock for later use.
2. 2
   Cut the cocoyam into large chunks, rinse right away to avoid discoloration, and soak in cool water until needed.
3. 3
   Either grate the cocoyam or pulse it in a food processor until almost but not completely smooth.
4. 4
   Combine the cooked fish, turkey, spinach, red oil, salt, and country onion spice in a large bowl. Add a little stock as necessary.
5. 5
   Cut the banana leaves into rectangles, removing any undesirable edges. Clean them, drain them, and pat them dry.
6. 6
   Heat the banana leaves over an open flame to wilt them and make them flexible.
7. 7
   Place around 1–2 cups of the above mixture on one leaf. Swiftly fold banana leaves over the filling, pressing the sides into a rectangle form while pressing inward to prevent any filling from leaking out. Fold the sides in twice to seal. Repeat this step with the remaining filling and banana leaves.
8. 8
   Place a rack or steamer inside a large pot with a few inches of boiling water. Line with banana leaves, and place the wrapped bundles in the steamer. Steam for about an hour, adding more water as needed.
9. 9
   Unwrap the kwacoco to serve.