Ekwang Ekpang Nkukwo
Ekwang Ekpang Nkukwo
Ekwang, also known as Ekpang Nkukwo, is a traditional dish from the Efik and Ibibio people of Nigeria and Cameroon. Made from freshly grated cocoyam wrapped in leafy greens, this dish is simmered to perfection with an assortment of meats, fish, crayfish, and spices. The result is a rich, flavorful meal that is both hearty and deeply satisfying—a true African classic.
Equipment
- Food processor or grater
Ingredients
- 4 lb cocoyam
- 1/2 lb boiled meat beef
- 4-5 bunch leafy greens (cocoyam leaves, collard greens, spinach, romaine lettuce)
- 1/2 cup ground crayfish
- 1/2 medium onion chopped
- 1.1/2 - 2 cup palm oil or red oil
- 1 tbsp bouillon granules / Maggie
- 1-2 cup cups dried fish
- 1 tbsp ground country onions
- 1 tsp white pepper
- 1 scotch bonnet pepper or any hot pepper (optional)
- 1 tsp bitter leaf (optional)
- Salt and pepper
Instructions
- Prepare the Meat:Cut the beef into bite-sized chunks, season with salt, Maggi, and onions, and cook until tender. Ensure you have at least 2 to 3 cups of beef stock reserved for cooking the Ekwang.
- Prepare the Cocoyam:Peel the cocoyam with a sharp knife, being careful to remove only the skin. Look for any spoiled spots and remove them.Cut the cocoyam into large chunks and wash immediately to prevent discoloration. Keep the chunks in cool water until ready to use.Grate the cocoyam using a grater or pulse in a food processor until a smooth puree is achieved. Lightly salt the grated cocoyam and set aside.
- Prepare the Leaves:Wash the leafy greens and tear them into medium-sized pieces, ensuring there are no tears or holes in the leaves.
- Wrap the Cocoyam:Oil a large pot with about ½ cup of palm oil. Scoop a tablespoon of the grated cocoyam mixture onto a leaf and wrap it tightly to form a finger-like shape. Make sure the cocoyam is fully enclosed in the leaf.Arrange the wrapped cocoyam "fingers" in the oiled pot in a circular pattern, leaving a hole in the center. Continue until all the cocoyam mixture is used.
- Prepare the Soup Base:In a separate pot, bring about 7 cups of water to a boil. Add the chopped onions, crayfish, dried fish, boiled meat, salt, pepper, bouillon cubes, palm oil, and country onions (if using).Let the mixture simmer for about 10 minutes without stirring until the Ekwang firms up. Add about ½ cup of beef stock to prevent burning.
- Cook the Ekwang:Once the Ekwang has firmed up, add the remaining beef stock and about 3 cups of hot water. Let it cook on medium heat for about an hour until fully cooked.Stirring should be minimal to prevent the Ekwang from becoming mushy. Adjust the consistency with water, salt, and pepper as needed.
- Serve:Serve the Ekwang hot, and enjoy the rich, comforting flavors of this traditional African dish.
Notes
Recipe Tips or Cooking Tips:
- Cocoyam: Be careful when peeling and grating cocoyam to avoid oxidation. Keeping the pieces in cool water helps prevent discoloration.
- Leaf Options: If you can't find cocoyam leaves, collard greens or spinach are good substitutes. Make sure the leaves are strong enough to wrap the cocoyam mixture securely.
- Minimal Stirring: Stirring the Ekwang too much can cause it to become mushy. Be gentle when stirring and only stir when necessary.
- Serving Suggestions: Ekwang is traditionally enjoyed as a main course. It pairs well with a side of boiled plantains or yams.
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