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Johonjö
Johonjö is a traditional Equatorial Guinean recipe for a classic accompaniment of grated yam mixed with coconut milk that's steamed in banana leaves and which is typically served with fried fish. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Johonjö.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesEquatorial-guinea Recipes
This is a classic accompaniment from Equatorial Guinea, also known as Pissoj, that is traditionally served with fried fish.
Ingredients:
2 large yams
1 coconut
pinch of salt
banana leaves or greaseproof (waxed) paper or aluminium foil, for wrapping
Method:
Peel and grate the yams. Turn the yam flesh into a cloth and wring to extract all the excess liquid and starch. Set the yam flesh aside.
Crack the coconut open. Extract the flesh, peel off the papery skin then grate the white coconut flesh. Place the flesh in a cloth and wring as hard as you can to extract the coconut milk.
>Mix together the coconut milk and yam and season with a pinch of salt. Stir to combine.
Heat the banana leaves over a naked flame to soften. Cut into squares about 6cm in size (or cut the greaseproof paper or aluminium foil the same size). Place about 4 tbsp of the cassava mixture in the banana leaves. Wrap over the sides then fold over the ends. Tie with string to form a parcel.
Sit the parcels on a baking tray then transfer to an oven pre-heated to 220°C and bake for about 40 minutes, or until the yam mixture is cooked through and set.
Serve hot, to accompany fried fish (though they work well with any meat),
