Ekpang Nkukwo is one of the traditional delicacies of the Efiks and Ibibio and Made with cocoyam and little wateryam, this meal is relished by many and contains the basic classes of food, the flavour and taste are heavenly mouth-watering.
Ingredients
1kg Cocoyam, peeled, washed and grated
100g Wateryam (optional), peeled, washed and grated
Fresh Cocoyam leaves,Spinach or Pumpkin leaves
500g Meat, Goatmeat,Snails or Fish (optional)
6 cups of Stock
2 cups Hot Water
300g Dried Fish
200g Stockfish, 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
Directions
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 aout 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 wateryam mixture, crush and spinkle over 1 cube of Maggi and about 1/2tsp of salt
Mix properly with your fingertips or with a wooden stick
Use the leaves to make small wraps with the cocoyam and wateryam 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 stockfish
Add the crayfish, chilli pepper, onions, maggi cubes
Add the stock and allow to cook for about 15mins 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 allow to cook further on low heat
Serve in a flat plate or tray for max cooling.lool
