Ekpang Nkukwo

Name: Ekpang Nkukwo
Total time: 4200 s
Cuisine: Nigerian
Ingredients: Cocoyam; Palm oil; Crayfish; Fresh pepper; Dry fish; Fish stock; cubes Knor; Ugu leaves for wrapping; leaves Scent; to taste Salt

Ifi Fenkus Kitchen @cook_11786529

I love me some Ekpang Nkukwo and i use cocoyam inplace of water yam and it was yum yum yum

Ifi Fenkus Kitchen @cook_11786529

I love me some Ekpang Nkukwo and i use cocoyam inplace of water yam and it was yum yum yum

Saved

Ingredients

70mins

Cocoyam
Palm oil
Crayfish
Fresh pepper
Dry fish
Fish stock
cubesKnor
Ugu leaves for wrapping
leavesScent
to tasteSalt

Saved

Steps

70mins

1

Peel your cocoyam, wash, grate with the smallest size of grater, then set aside
Roughly blend your pepper and keep for later use
2

Season your dry fish with knor and salt, then boil, I did this so as to create stock and also unleash all the flavour of the dry fish
Detach your ugu leaves from its stem, wash and set aside
3

Add palm oil to your cooking pot and shake it so as the oil will go round the pot, this is to prevent the Ekpang from burning
Add little quantity of water and little salt to season the cocoyam, the water is to make a little lighter
4

Mix together, then start wrapping with the ugu leaves and drop carefully in the pot
Continue the process until all the cocoyam is wrapped
Set the pot on fire
5

Add your stock and more water if necessary
Add crayfish, blended pepper, stock cube, and fish
Cover and start cooking
6

Lower the heat once it starts boiling so as to prevent it from burning
Cook on low heat for about thirty to fourth minutes
Stir and adjust the taste if necessary
7

Add your sliced scent leaves
Once is cooked and thickened like yam porridge, turn off your heat and bring down