Ekpang Nkukwo is one of the traditional delicacies of the Efiks and Ibibios. Made with cocoyam and little water yam (as you choose), this meal is relished by many and contains the basic classes of food. The flavours and tastes are mouth-watering, to say the least.
- 1kg Cocoyam, peeled, washed and grated
- 100g Water yam (optional), peeled, washed and grated
- Fresh cocoyam leaves, spinach or pumpkin leaves
- 500g meat, goat meat, snails or fish (optional)
- 6 cups of stock
- 2 cups hot water
- 300g dried fish
- 200g stock fish, slightly cooked
- 3/4cup crayfish
- 2 cups of prawns or shrimps
- Chilli pepper to taste
- 3 Maggi cubes
- Salt to taste
- 2 medium sized, onion bulb
- 2 cups palm oil
- 5 cups shelled periwinkle (optional)
- 2tbsp scent leaf, chopped
NOTE: Caution: Some species of cocoyam itch terribly so limit it to your palms when grating and wrapping or wear disposable gloves.
- Season and boil the meat to get out the stock
- Cook the shelled periwinkle for about 5 minutes in salted water and wash properly
- Pour the periwinkle in the pot to form a base
- Add one cup of palm oil to the cocoyam and water yam mixture, crush and sprinkle over a cube of seasoning and about 1/2tsp of salt.
- Mix properly with your fingertips or with a laddle Use the leaves to make small wraps with the cocoyam and water yam, starting from one tip of the leaf to the other end
- Make wraps until all the mixture is finished
- Boil about 2 cups of water
- Put the ekpang on fire and add the 2 cups of water and steam for about 5mins.
- Add the meat, dried fish and stock fish
- Add the crayfish, chilli pepper, onions, seasoning.
- Add the stock and allow cooking for about 15minutes on medium heat
- Add the shrimps, remaining palm oil, scent leaf and salt to taste.
- Stir and slightly mash or just cut through with a knife.
- If it still isn’t properly cooked, add a little more water and cook further on low heat.
Serve in a flat plate…