EKPANG NKUKWO RECIPE

Ekwang ( also known as “Ekpang Nkukwo” in “Efik”, “Ekpang” in “Ibibio/Annang” and “Ekwang Coco”) is a Cameroonian and Nigerian dish native to the Bakweri, Bafaw, Oroko, Cross River State and Akwa Ibom State people. It is made with freshly grated cocoyam with a combination of water yam. 

To traditionally use freshly grated cocoyam, it is wrapped in cocoyam leaf which can be substituted for other leafy green e.g. Fluted pumpkins ( Ugu). After getting wrapped, it is brought to a slow simmer after assorted fresh or smoked fish, meat, crayfish, periwinkle(nfi), palm oil accompanied with rich spices till properly cooked.

Ingredients

• Cocoyam and water yam (peeled and grated; you can use just cocoyam, or mix both)
• Leaves for wrapping (tender cocoyam leaves, fluted pumpkin/ugu leaves, or spinach)
• Periwinkles (washed and shelled or unshelled)
• Palm oil
• Proteins (assorted meat, ponmo, smoked fish, or dried fish)
• Crayfish (ground or whole)
• Scotch bonnet peppers and onions (chopped or blended)
• Seasoning cubes and salt to taste
• Scent leaves (efinrin/ntong) or uziza leaves (chopped)
• Hot water or meat stock 

Step-by-Step Instructions

1. Prep the Ingredients

• Peel and wash the cocoyam and water yam, then grate them into a smooth paste. Mix in a small pinch of salt.
• Wash your wrapping leaves thoroughly and tear them into small, manageable pieces.
• Season your assorted meats and fish with salt, seasoning cubes, onions, and pepper, and cook until tender. Keep the meat stock. 

2. Oil the Pot and Add Periwinkles

• Pour a generous amount of palm oil into the bottom of a clean pot and rub it around to coat the base.
• Arrange your washed periwinkles at the bottom of the oiled pot. 

3. Wrap and Arrange

• Scoop a tiny amount of the grated yam mixture onto a leaf piece, wrap it neatly like a small cigar and place it tightly inside the pot over the periwinkles.
• Repeat this wrapping process until all the yam paste is finished. 

4. Season and Cook

• Scatter your cooked meats, smoked fish, ground crayfish, chopped onions and fresh pepper over and around the wrapped bundles.
• Pour in your hot water or reserved meat stock down the sides of the pot until it reaches the level of the food. Do not over-stir.
• Cover the pot and cook on medium-low heat for about 20 minutes. Shake the pot gently by its handles every 10 minutes to prevent burning, instead of using a spoon that might break the rolls. 

5. Final Garnishing

• Add more palm oil, salt to taste, and your chopped scent leaves.
• Cover and let it simmer for another 5 minutes before turning off the heat. Let it rest for 5 minutes before serving. 

CONCLUSION

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