How to make Ekpang Nkukwo (Ekwang) - cooking tips. Ekpang Nkukwo; also known as Ekwang is a traditional food native to the South-South Eastern part of Nigeria, particularly the people of cross river and Akwa Ibom.
Wash the beef and stock fish into a pot. Add onion, seasoning cubes, salt and water. Bring to boil until they are both 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. You should do this in a clean bowl ofwater to prevent discoloration.
Grate or blend the cocoyam and water yam mixture and set aside. If you are using the blending method, avoid using too much water to blend.
Mix the grated/blended mixture with little water to soften it further. Add a pinch of salt and continue mixing.
Rinse the cocoyam leaves properly and tear into medium pieces and set aside.
Scoop a tablespoon of the grated/blended mixture and wrap it lightly with a piece of cocoyam leaf to form the shape offingers (the wraps are shaped cylindrically).
Blend the fresh pepper and set aside.
Wash the fresh shrimps and the deshelled periwinkle.
Wash and slice the scent leaves.
Prepare a clean pot for cooking the Ekpang by rubbing pam oil at its sides and base.
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