Hey Foodies 🥰 Joyce your favorite foodie is here today with another delicious recipe and it is called Ekpang Nkukwo or
Ekwang. This delicious but some difficult to prepare food is a traditional Nigerian and dish native to the Efiks and Ibibios. It is also widely enjoyed in Cameroon.
It is typically made of freshly grated cocoyam or wateryam, then wrapped in leafy greens and slowly simmered with various types of fresh or smoked meat, fish, crayfish, red oil and other spices.
There are many varieties of cocoyam but for this recipe, the red cocoyam is best.
Although it is traditionally made with cocoyam leaves or sweet bitter leaves, you can use any fresh leafy greens available such as collard greens, spinach, or even romaine lettuce, or a combination. It is a very nutritious dish with a multitude of nutrients including Carbohydrates, Proteins, good Cholesterol, Fiber, Vitamin A and C, Calcium,Iron
Ingredients
4 pounds cocoyam
4-5 bunch leafy greens cocoyam leaves, collard greens, spinach, romaine lettuce
½ pound boiled meat beef
1-2 cups dried fish
½ cup ground crayfish
½ medium onion chopped
1 ½ -2 cups palm oil /red oil
1 tablespoon bouillon cubes or Maggie
1 tablespoon ground country onions optional
1 teaspoon white pepper
1 scotch bonnet pepper or any hot pepper optional
1 little bunch of bitter leaf optional
Salt and pepper to taste
Preparation.
Cut the beef in bite size chunks, season with salt, Maggi, and onions and cook until tender. Reserve the beef stock.
Peel Coco yam with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the yam, being careful not to remove too much of the yam in during the process.
Look for any spoiled spots, such as bruising and discoloration, in the Cocoyam as you peel. Remove the spots away with the tip of the knife.
Cut into large chunks and wash immediately to prevent discoloration and leave them in cool water until ready to use.
Pulse the cocoyam in a food processor with until puree or use a grater to grate the cocoyam. Lightly salt and set aside.
Wash leaves and tear them into medium pieces, making sure there are no tears or holes in the leaves.
Oil a large pot with about ½ cup of palm oil. Set aside
Scoop a tablespoon or so of grated cocoyam mixture onto a leaf and wrap tightly (to form the shape of fingers) making sure the cocoyam is not sticking out.
Arrange wrapped cocoyam fingers in the oil pot in a circle leaving a hole in the middle. Repeat until cocoyam mixture has been completely used up.
In a separate pot bring about 7 cups of water to a boil.
Add chopped onions, crayfish, fish, meat, salt, pepper, bouillon cubes, palm oil, and country onions to the pot.
Let it simmer for about 10 minutes, there should be no stirring at this point until most of the ekwang firms up- add about 1/2 cup of beef stock to prevent any burns.
Then after ekwang firms up add about all the beef stock if you have any with about 3 cups water or just use 4-6 cups of hot water or more to the pot and let it cook on medium heat for about an hour until fully cooked. You may add more water to prevent burns.
Stirring should be kept at a minimum- to prevent the ekwang from becoming mushy.
Adjust for the consistency with water, salt and pepper.
Serve and Enjoy.
