In the heart of Nigeria lies a special dish called Ekpang (cocoyam) nkukwo. This rich delicacy is one of the defining and general traditional dishes belonging to the Efik and Ibibios in the Eastern part of Nigeria. Having close ties with Cameroon, the Bantu tribe Bakweri, also relish in this cocoyam-based meal made with a combination of water yam.
This special meal as it is time consuming but worth the while when taking in every yummy bite. Besides its famous taste, it is also known as the ‘love portion’.
To traditionally use freshly grated cocoyam, it is wrapped in cocoyam leafy greens which can be substituted for other leafy greens. After getting wrapped, it is brought to a slow simmer after assorted fresh or smoked fish, meat, crayfish, red oil accompanied with rich spices till simmered to perfection.
INGREDIENT
4 pounds cocoyam and water yam, 3 cups of shelled periwinkle(optional), 5 bunch leafy greens cocoyam leaves, ½ pound boiled meat beef, 1-2 cups dried fish, ½ cup ground crayfish, ½ medium onion chopped,1 1/2 -2 cups palm oil /red oil, seasoning cubes, 1 tbsp ground country onions ,1 tbsp white pepper,1 scotch bonnet pepper ,1 tbsp bitter leaf and salt and pepper to taste.
METHOD
Chop up the beef and put into a pot with the cleaned shelled periwinkle and season with onions and seasoning to taste, cook till soft. The stockwill be used in making the dish.
Peel the cocoyam and cut into large sizes and leave them in water till ready to be used.
Shred the cocoyam or pulse with a blender to give that grated feel.When done, add a little salt and leave till ready to use.
Get the leaves ready for use by tearing them up into medium pieces. Ensure that there are no holes.
The next stage is to oil a large pot with ½ cup of palm oil.
Put a tablespoon of grated cocoyam mixture in the torn leaf and wrap up firmly that the cocoyam is not coming out at all.
Nicely seat the wrapped-up cocoyam in the oil pot placing them in a circle with a hole in the middle.
In another pot, put water and bring to a boil. Add meat, onions, crayfish, salt, pepper, seasoning cubes and palm oil.
Leave to cook for ten minutes, when the ekwang is now solid, add the stock so it does not burn with a few cups of water.
Allow to cook on medium heat for 45 minutes.
Adjust for ekwang consistency with water, salt and pepper.
