Ekpang Nkwukwo is a Nigerian cocoyam recipe made with grated cocoyam, water yam, cocoyam leaves and periwinkle. Water yam and cocoyam is grated and sometimes wrapped with cocoyam leaves then cooked.
It is a Nigerian food recipe native to the South South Eastern Nigeria, the Cross River and Akwa Ibom States.
Emem from Akwa Ibom says “this meal is a delight” and she shares how to make the meal in this Xquisite edition.
Enough cocoyam leaves
Salt to taste
Recipe notes :
Cocoyam leaves could be replaced with Ugwu leaves
While you rip the cocoyam leaves it is important to remove any tough veins as they cause itching. Wash the stripped leaves and set aside.
The Efiks and Ibiobios say Ekpang Nkwukwo, is incomplete without periwinkle , dried fish and lots of crayfish.
Use a large cooking pot.
Grate water yam (it should be more than the cocoyam) and cocoyam into a smooth paste.
Add salt and seasoning to taste
Place boiled meat and kpomo in another saucepan (pot)
Add pepper, onions ,seasoning and half of the crayfish.
Pour enough water to just cover until the meat is tender.
Pour half of the palm oil into another large saucepan and line the bottom of the pot with the periwinkles.
To make the parcels, take a strip of either Ugwu or cocoyam leaf, then place a quantity of the grated mix you know the leaves can cover properly and roll.
Then place the side where the rolls meet faced down so it doesn’t get to unfold
Place each parcel carefully onto of the periwinkle (ensure you use a large saucepan).
Boil water and pour in the wrapped cocoyam and allow to simmer for 10 minutes before stirring gently.
Add your pre-boiled meat
Pour the remaining palm oil and little water per time.
Cook on medium heat for 15-20 minutes
Keep stirring to avoid getting it burnt
Add the shredded scent leaves, and other leaves if you are using them to garnish.
Stir and leave to cook slowly for 3 minutes.
Turn off the heat.
Your meal is now ready!
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