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Akokono Sauce
An effortless and appetizing recipe for Akokono Sauce. |
Akokono Sauce is savory and can be eaten with most local and foreign main dishes like Rice, Plantain, Yam and Kenkey. |
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Kebab Sticks
Recipe Serves
| Cooking tips |
If using bamboo skewers for the kebab, soak them in water for about 30 minutes before using. You can use the already packaged ones as well. |
These kebabs are delicious cold and can be grilled and sent to any occasion. |
You can use powered ginger, garlic and pepper, if you dont have the fresh form available. |
Ingredients
Fresh/steamed akokono
Blended onion
Blended garlic
Blended ginger
Blended pepper
Salt
Chopped onion
Carrots
Green pepper
Preparation
1. Wash larvae thoroughly and remove all debris and coconut fibre from it.
2. Perform secondary washing.
3. Perform gut clearing by leaving the larvae in water for about 15 minutes.
4. Peel onion, garlic and ginger, wash and blend.
5. Pierce palm larvae and put them in a saucepan.
6. Add some of the blended onion, garlic, ginger, pepper and salt.
7. Put a saucepan on fire and add steamed akokono
8. Cook it for about 5 minutes and add blended onion, pepper, garlic and ginger.
9. Allow the sauce to cook for an extra 5 minutes and add chopped carrot, green pepper and onion.
10. Leave it over low heat to cook for an additional 2 minutes.
