Preparing ekpang nkokwo(cocoyam and wateryam porridge) from scratch

Ekpang Nkukwo also called ekwang in some places is a traditional native food that is predominant in the South-South Eastern part of Nigeria, particularly the people of cross river and Akwa Ibom. It is also enjoyed in Cameroon, mostly popular among the Bakweri tribe.

Ekpang is made from a combination of freshly grated cocoyam and water yam, then wrapped in green leafs. Traditionally, it was always wrapped with cocoyam leaves, But this dish has evolved a bit in recent times; the cocoyam can be wrapped with other types of green leafs like; spinach, lettuce.

The cocoyam and wateryam is grated using a hand grater and since the wateryam usually itches and gets so sticky, it is recommended you use a blender but if you don't have, it's fine just go ahead and grate it manually, but rub Palm oil or vegetable oil between your hands after grating.

In the olden days, whenever this dish was made at home, every member of the family would participate and after the whole process was completed and the food was ready, it was served traditionally in large enamel trays with the whole family gathering around it especially the children who would use their hands and dig in hurriedly not minding that the food was still very hot(although now, spoons are used).

Preparation of Ekpang Nkukwo

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hours 45minutes
Servings 5-7 people
Calories 250 kcal

Ingredients

4 Med. Size Cocoyam(s)
2 Small Water yams (Dioscorea alata L.)
1 Big Onion bulb
1 Kg Beef
10-12 dressed snails
4 bunchs Cocoyam leaves (as much as needed to wrap the cocoyam and water yam) or 3 Bunches of pumpkin leaves (ugu)
1 Cup Unshelled Periwinkles
1 medium Dry Fish
1 spoonful of Crayfish (grounded)
1 Cup Pieces Stock Fish
10 pcs Scent Leaves
1 tbsp Dry Pepper
5-6 pcs of Fresh Pepper
4 Cooking Sp. Palm Oil
5 seasoning cubes/powder(preferably knorr cubes)
1 tbsp Salt To Taste

Instructions

Wash the beef and stock fish and snails into a clean pot. Add onion, seasoning cubes, salt and water and Pepper. Bring to boil until they are all soft.

Cut the cooked beef and stock fish into smaller pieces and set aside.

Peel and wash the cocoyam and water yam properly. Cut them into smaller pieces and put them in a clean bowl of water to prevent discoloration.

Grate or blend the cocoyam and water yam mixture and set aside. If you are using the blending method, don't use too much water to blend.

Mix the grated/blended mixture with little water to soften it further.

Rinse the cocoyam/pumpkin leaves properly and tear into medium or small pieces and set aside.

Scoop a tablespoon of the grated/blended mixture with a spoon or your hand preferably and wrap it lightly with a piece of cocoyam/pumpkin leaf to form slim and slightly long cylindrical fingers

Blend the fresh pepper and set aside.

Wash the deshelled periwinkles.

Wash and slice the scent leaves.

Prepare a clean pot for cooking the Ekpang by rubbing pam oil at its sides and base.

Method of Preparation

Arrange the wrapped cocoyam fingers in a circular way in the oiled pot. Place each wrap on each other until the wraps are exhausted.
Place your periwinkles on top on the wrapped leaves
Add 2 cups of water sequentially from the edge of the pot without the water coming up to level with the wrapped leaves (preferably around the middle or bottom)
Allow to boil on low heat.
Add the pieces of cooked beef and stock fish, dry fish, snails, salt, seasoning cubes and fresh pepper.
Continue cooking on low heat.
Shake the pot after about 20mins or use a wooden ladle to gently nudge the sides of the pot. This will loosen up the food and prevent it from sticking to the base or sides of the pot. Remember, do not stir.
Add the meat stock and palm oil and cook for another 10mins.
Stir by lifting the Ekpang from side to side with a wooden spoon so that the Ekpang does not become mushy. (You can cut it with a knife for smaller cube pieces)
Add crayfish, dry pepper and scent leaves. Stir gently. Allow to simmer for 5mins.
Your Ekpang is ready to eat, serve while hot.

Ekpang Nkukwo (Ekwang) is what you call a highly nutritious meal. One pot contains; carbohydrates, vitamins, proteins, minerals, fat and oils including water.

So in essence, you're eating the six classes of food in a pot! ✨
Where do you find such rare treat!? 😅😍🤩