Ekpang Nkukwo
Ekpang Nkukwo is a traditional dish of the Efik and Ibibio people of southern Nigeria. It is made from grated cocoyam wrapped in cocoyam leaves and cooked with palm oil, fish, meat, periwinkle, and seasonings. It is commonly served during special occasions and family gatherings.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 15 method steps from beginning to end.
- Measure and arrange all 13 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Peel and wash the cocoyam thoroughly.
- 02
Grate the cocoyam into a smooth paste.
- 03
Wash the cocoyam leaves and cut off any hard stalks.
- 04
Place a small quantity of the cocoyam paste in each leaf and wrap it securely.
- 05
pour plam oil into the cooking pot
- 06
Arrange the wrapped cocoyam parcels in the cooking pot that already contains plam oil.
- 07
Add the fish, stockfish, dry fish into the pot
- 08
pour in your pepper, onions, crayfish, seasoning cubes.
- 09
In a separate pot boil hot water that will be enough for the food.
- 10
put your cooking pot on fire and pour in the already boiled water into the cooking pot that contains your cocoyam parcels and ingredients and stir gently using a wooden spatula.
- 11
Cover the pot and let it cook on medium heat for 2-3 minutes, then you pour in your periwinkles and stri gently.
- 12
Cover and cook over medium heat for about 1-2 hours, adding water if necessary.
- 13
Stir carefully from time to time to prevent burning.
- 14
Continue cooking until the cocoyam is soft and the sauce is thick.
- 15
Serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Jostbrain; view original image record .
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