Ekpang nkukwo
This dish stands as royalty in all Akwa/Cross homes
Ekpang nkukwo
This dish stands as royalty in all Akwa/Cross homes
Cooking Instructions
- 1
Peel the water yam and cocoyam. Wash them thoroughly and cut into chunks
- 2
With a wooden greater, great the two together (not sure I used the right verb here)
- 3
Once done, mix them thoroughly together with a wooden spoon and then add some seasoning cubes and salt. Mix the paste again to ensure it goes round
- 4
Wash and cut either the ugu leaves or green leaves
- 5
Begin to wrap the paste in the leaves in tiny bits (this may take about an hour or more)
- 6
The ekpang is wrapped directly into the pot that you intend to cook with
- 7
Wash and steam your meat. Once it's done, pour them into the wrapped ekpang
- 8
Add the already cut perewinkles, kpomo, dry fish, salt, seasoning cubes, crayfish, and pepper, then set the pot aside
- 9
Boil some water and ensure you bring it to boiling point and then pour it into the pot of ekpang, cover it and put it on fire (PLEASE DO NOT STIR)
- 10
Allow the ekpang to cook for about 30 minutes before you stir. Cover it again and still allow it cook
- 11
Keep stirring until you're sure it is well cooked. You can add some more water if it looks too dry.
- 12
Once you're sure it is well cooked, add some palm oil and the sliced curry leaves
- 13
Your ekpang dish is ready. Bring it down and enjoy this African goodness.
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