Peel the cocoyam wash them in running water, then grate very smoothly. After grating, season with salt, black pepper and 2 table spoon of oil.

Prepare the.leaves by cuttinginto the strips or if using ugu kust pick yhem from the stem.

Cover the bottom of the.pot with oil and spead out the periwinkles.

Now using your hand, scoop some of the grated cocoyam into the leave and roll away from you till you form a cigar shape.

Placed the wrapped cocoyam into the pit on the perwinkles.
Repeat the process of wrapping till you run out of thengrated cocoyam

Meanwhile, you should have steamed the stockfish and pomo to soften and flavor them up. Add the stockfish, Dried fish, Smoked kpanla, the big red onion chopped, fresh pepper, remaining black pepper on the top.

Pour boiling water to cover the pot. Then sprinkle the salt over it and allow to cook. Add the remaining oil, season cube too, give the pot a.little shake and allow to cook.

Lastly, add the crayfish and scent leaf or uziza (which ever one you are using) allow to cook for 5 mins. Then stir with a wooden spoon to ge all the ingredients well blended in and taste.

Turn off heat and serve your Ekpang Nkwukwo