Prepare the Cocoyam:

1. ⦁ Peel the cocoyams and grate them into a smooth paste using a grater or food

Mix Ingredients:

1. ⦁ In a large bowl, mix the grated cocoyam with salt, seasoning cubes, chopped scotch bonnet pepper, and crayfish until well combined.
2. ⦁ Add the flaked smoked fish and chopped cocoyam leaves (or spinach), mixing thoroughly.

Prepare the Wraps:

1. ⦁ Line the bottom of a large pot with banana or plantain leaves (or aluminum foil if unavailable).
2. ⦁ Take about 3/4 cup of the mixture and wrap it tightly in banana or plantain leaves, or aluminum foil.

Cook the Kwacoco:

1. ⦁ Place the wrapped portions in the pot, cover them with more banana or plantain leaves (or aluminum foil), and add water to about halfway up the wraps.
2. ⦁ Cover the pot and bring to a boil, then reduce the heat to low and simmer for about 1 hour, checking every 15 minutes and adding more water if necessary to prevent burning.

Serve:

1. ⦁ Once cooked, remove the wraps from the pot and unwrap them carefully.
2. ⦁ Serve the Kwacoco hot with your favorite stew or sauce, such as Ndolé or Canda Sauce.