Ekpang Nkwukwo is an African meal that is peculiar to the Efik and Ibibio people of the South South-Eastern Nigeria; the Cross River and Akwa Ibom States of Nigeria particularly.
Ekpang Nkwukwo is so special that it is reserved for special occasions. It is made of freshly grated cocoyam, wrapped in leafy greens and slowly simmered with various types of fresh or smoked meat, fish, crayfish, red oil and other spices depending on the individual’s preference.
Ingredients
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
- 1½ -2 cups palm oil /red oil
- 1 tablespoon bouillon granules / Maggie
- 1-tablespoon ground country onions (optional)
- 1 teaspoon white pepper
- 1 scotch bonnet pepper or any hot pepper (optional)
- 1 teapoons bitter leaf (optional)
- Salt and pepper to taste
Cooking process
- Peel Coco yam with a sharp knife, drawing the paring knife down the body of the yam while careful not to remove too much of the yam with the peel.
- 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.
- Cut the beef in bite size chunks, season with salt, Maggi, and onions and cook until tender. make sure you have at least 2 to 3 cups of stock from the beef. to use in cooking this dish.
- Wash leaves and make sure there are no tears or holes in them.
- Oil a large pot with about ½ cup of palm oil and set it 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 and palm oil 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 ½ 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.
- Avoid stirring unnecessarily to prevent the ekwang from becoming mushy.
- Serve and enjoy.
That’s how to cook the Nigerian Ekpang Nkwukwo.